Garlic Tomato Butter Recipes

TOMATO BASIL GARLIC BUTTER SAUCE

Steps:

• Give the cherry tomatoes, fresh basil leaves and lemon a quick wash, then dry them before prepping them.
• Grab a cutting board and a sharp knife and prep the cherry tomatoes by slicing them in half and set aside. Then finely mince the garlic - you can do this with a chef's knife or use a coarse microplane grater and set aside. Next, use a microplane or fine grater and zest the lemon - only zest the yellow part of the lemon peel, not the inner white pith and set aside. Then cut the lemon in half and squeeze a few teaspoons of juice into a small bowl and set aside.
• In a medium saucepan over low heat, add the butter and allow to melt - this should take about 1 minute. Once the butter has melted, increase the heat to medium and add the tomatoes, garlic, lemon zest and lemon juice. Cook for about 5 minutes, just until the cherry tomatoes start to break down. Then add the whole basil leaves to the sauce and give it several stirs until the basil leaves have slightly wilted into the sauce.
• At this point you can remove the sauce from the heat and season with sea salt and optional freshly ground pepper. Stir and serve immediately.

TOMATO GARLIC BUTTER SAUCE FOR PASTA, SALADS & MORE

Steps:

• Add olive oil to a pan and add sliced tomatoes.
• Add butter and salt, mix well to combine and let this mixture cook in medium heat for about 2 minutes until the tomatoes are lightly cooked and the juices begin to release.
• Add the spices - garlic, onion powder, dried basil leaves, italian seasoning, paprika and black pepper powder (if using), mix well and let the mixture simmer for another 1 to 2 minutes so the spices are well blended with the tomato butter sauce.
• Pour the delicious tomato garlic butter sauce over pasta, salads or any dish that you want!
• This tomato garlic butter sauce works as a simple, flavorful, easy and quick sauce, Italian style salad dressing or it also works as a base for any curry or gravy!

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

TOMATO-BUTTER PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
• Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

TOMATO BUTTER

Steps:

• Preheat the oven's broiler to high heat.
• Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
• Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
• Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
• Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
• Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.