Make this is the summer with your summer tomatoes and the leftovers. Cook eggs in this and they have a great taste.
Makes a scant 2 cups
1 pint cherry or grape tomatoes (about 2 cups)
1 tablespoon fresh or 1/3 tablespoon dried thyme leaves
1/2 teaspoon kosher salt
2 clove garlic, pressed
1/4 teaspoon freshly ground black pepper
2 sticks (8 ounces each) unsalted butter, at room temperature
Step 1: Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil.
Step 2: Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes.
Step 3: Let the tomatoes cool to room temperature.
Step 4: Combine the broiled tomatoes, thyme, garlic, salt, and pepper in a food processor fitted with the blade attachment. Pulse about 10 times, until the tomatoes are finely chopped.
Step 5: Cut the butter into 1-inch cubes and add it to the food processor.
Step 6: Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending.
Step 7: The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.