Tomato Butter Tomatsmor Recipes

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

Steps:

• Put a small ceramic plate in the freezer. You will use this this to test the jam later.
• Safely prepare you jars for canning.
• Chop the tomatoes and place them in a large Dutch oven (optionally see crock pot procedure at the bottom) with the sugar and vinegar. Stir everything together, then turn the heat to medium and simmer until the tomatoes begin to break down and are soft, about 15 minutes. Blend the tomatoes with an immersion blender until you have a smooth puree. Lower the heat and continue simmering the jam, stirring frequently, until the liquid has reduced and the mixture is thick and spreadable. This could take anywhere from 40 minutes to over an hour, depending on how juicy your tomatoes are. As the mixture thinks, stir more often and watch carefully to avoid scorching.
• When the jam has cooked down and is thickened, spoon a little jam onto the frozen plate. Leave it to set for a minute, tilt the plate. If the jam stays put, or only runs a little bit, it's ready. Also, run a finger through the jam on the plate if the two sides stay separate and don't run back together it is another sign it is ready.
• When the jam has met the set test, remove it from the heat. Fill your canning jars with jam, leaving a 1/2-inch head space. Wipe the rimes of the jars with a damp paper towel to clean up any sticky spills. Dry the lids with a clean paper towel and place on the jars. Screw on the bands tightly. Use good canning procedure.
• You can also make this in the slow cooker. To do this, place all the ingredients in the cooker and cook uncovered for 12-14 hours until set. Puree the tomatoes when they are soft.

TOMATO BUTTER (TOMATSMOR)

Steps:

• Cream the butter until it is light and fluffy; the butter should be almost white in colour.
• Add the remaining ingredients and beat into the butter so as to mix thoroughly.
• Transfer to a serving dish or small individual sized pots; chill until ready to use.

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.

TOMATO BROWN BUTTER

Steps:

• Place the tomato in a blender and purée, then strain through a fine-mesh sieve; you should get about ½ cup (120 ml). Add the butter to a large skillet and gently cook over medium heat until it starts to brown and smell nutty. Stir in the smooth tomato purée (be careful; it might spatter) and simmer for another minute or so. You're looking to slightly cook the purée but keep its brightness. The mix won't emulsify, which is fine. Season with salt and pepper and set aside.

TOMATO BUTTER

Steps:

• Peel, quarter and seed tomatoes.
• You should have about 8 cups.
• Quarter and seed apples.
• Toss tomatoes and apples into a large kettle and heat until the juice boils.
• Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
• Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
• Add cinnamon and puree in a processor or blender.
• To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
• Process in boiling water for 35 minutes.
• Butter can also be frozen.
• To serve, defrost in the refrigerator overnight.
• Yield: 3 to 6 cups, depending on tomato variety.

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.

EASY BUTTER BEANS WITH TOMATO AND MARJORAM

Steps:

• If you are using soaked dried beans, drain and rinse them and then cook them in a large pan of boiling, salted water for about 35 minutes, or until soft (but not falling apart).
• Meanwhile, heat the oil in a large pan over a medium heat and fry the onion and bacon for about 5 minutes, stirring occasionally, until the onion is softened. Stir in the marjoram and paprika and cook for a further minute or two.
• Once they're glossy, add the chopped tomatoes and the now cooked and drained butter beans (or canned beans). Allow to simmer for 20 minutes, stirring occasionally, before serving with some crusty bread.

EASY TOMATO COBBLER

Steps:

• Heat oven to 375°F.
• Cut larger tomatoes in half or fourths so that all tomatoes are similar in size. In large bowl, toss tomatoes, melted butter, onion, garlic, flour, Italian seasoning and salt. Pour into ungreased 2-quart baking dish.
• Bake about 30 minutes or until tomatoes soften and begin to split.
• In small bowl, stir Bisquick mix and milk. Drop by spoonfuls on top of tomatoes. Lightly brush with egg mixture.
• Bake 15 to 20 minutes or until biscuits are golden brown.