Tomato-walnut butter

Ingredients for 1 servings:

• 250 g butter, room temperature
• 3 tbsp walnuts, medium-finely chopped
• 2 tbsp tomato paste
• 5 m.-large tomato(s), dried
• 2 tbsp sesame seeds
• 3 tsp capers
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sesame and capers

Toast the sesame seeds in a dry pan until they begin to pop. Lightly toast the walnuts in the same pan until fragrant. Let cool. Drain the sun-dried tomatoes if they were soaked in oil. Soak packaged sun-dried tomatoes (I like these) in boiled water for a few minutes, then pat dry. Grind the sesame seeds in a small blender (or an electric coffee grinder), add the capers and tomatoes, and grind together. Knead everything together with the butter, season with salt and pepper, and pour into small jars. It also freezes well. It will keep in the refrigerator for about 2-3 weeks.