Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.
Recipe information
Total Time
20 minutes
Yield
6 Servings
Ingredients
Preparation
Step 1
Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
Step 2
Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
Step 3
Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
Do Ahead
Step 4
Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
Recipe notes
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