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Tomato butter my style

updated

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Ingredients for 6 servings:

  • 125 g butter
  • 4 tbsp tomato paste
  • 1 medium-sized onion(s), finely diced
  • 4 garlic cloves, squeezed
  • 3 tbsp oil, neutral
  • 50 ml port wine, red
  • ½ tsp allspice d’Espelette
  • Salt
  • Pepper, colorful

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

with onions, garlic and piment d’Espelette melted in port wine

Melt the diced onion in a small pan with 3 tablespoons of oil over moderate heat until softened and lightly browned. Deglaze with red port and reduce. Add the garlic, stir, and remove the pan from the heat. Place the butter and tomato paste in a bowl. Add the Espelette pepper. Add the melted diced onions, mix well, and season with salt and pepper. Refrigerate and serve with freshly baked bread or grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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