This is supposed to be a topping for broiled fish, and does admirably as that, but we like to use it as a light sauce for pasta. Steam a few shrimp, cook and drain the pasta, combine the shrimp, pasta, and about a 1/2 c. of the tomato basil butter and even the cat will like it! 1 tbls. olive oil 1 1/2 c. peeled, seeded and chopped tomatoes 2 tsp. minced garlic 1/2 c. sweet unsalted butter, softened 2 tsp. grated lemon rind 1/2 tsp. salt (I usually omit this and can't tell any difference in the taste) 1/8 tsp. freshly ground pepper (white, for esthetic reasons if you have it) 1/4 c. minced fresh basil Heat the olive oil in a small skilllet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes, until the tomatoes form a thick sauce. Put the butter in a mixing bowl and beat in the cooled tomato mixture and the remaining ingredients. Can be made up to 2 days ahead and refrigerated (best not to use immediately since the flavors need to blend). Best served at room temperature. This recipe can be increased as you wish. I fill the small Ziploc bowls with 1/2 c. of the butter and freeze. You can also make a log, wrap it in waxed paper, and then put in a freezer bag. Just whack off what you need from the log. I do hope you like the tomato basil butter!
Oh, my that does sound good. Hubby and daughter refuse to eat anything with chunks of tomato in it so I would have to whirl the chopped up toms in the blender for a few seconds before adding them to the oil and garlic. But that should work too.
Moby, the butter can be frozen for up to 3 months (the butter package usually has that information, and the other ingredients don't change the freezer life). Refrigerated, a month I guess--I freeze ours and pull it out a couple of hours before I need it, so I don't have any in the fridge. Blackrose, hope you like it!
