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Way back in May, I went out to dinner for my birthday with my mom. I had the most amazing Tenderloin on a bed of Grilled Corn Relish, that was topped with Tomato Butter Shrimp…Holy Yum!! I have been thinking about this meal ever since, and this week I will be recreating for you…piece by piece, lol. We are going to start with the Tomato Butter…..
Tomato Butter is basically just a compound butter {mixed with herbs} and it’s super simple to prepare….like crazy simple considering how amazingly delicious it is. 🙂
How to make Tomato Butter:
In a large bowl, cream butter with a hand mixer. Make sure your butter is softened, or it won’t blend!
Mix in the herbs*, garlic, and tomato paste. Add sea salt and ground pepper to taste…..
*My meal is southwest inspired, so I used cilantro. Italian parsley would be delicious as well.
Chill for two hours or more before using.
Notes:
- I chilled my butter in a bowl {the bowl you see above} since I was using it in recipes as is.
- You can also place your tomato butter on plastic wrap and roll into a log. Chill until ready to serve, then slice.
- I used the fancy tomato paste from Italy that comes in a tube. Regular canned paste will work as well.
I tossed my grilled shrimp with tomato butter to serve on the Beef Tenderloin…..
But I also decided to try it mixed with whole wheat penne one night when I was searching for a quick meal…..
This time I tossed about a 1/2 cup of tomato butter with the grilled shrimp, tossed it with the pasta, then topped it with shaved Parmesan and fresh basil. Super simple dinner, and a great way to use up leftovers!!
More delicious Compound Butter recipes:
You can even freeze your leftover compound butter to use the next time you’re craving Pub-style Steaks or a Steakhouse Pizza. If you have not tried either of those recipes, you are seriously missing out. 🙂
Enjoy!!
Tomato Butter
Ingredients
- 1 cup unsalted butter softened
- 2 large cloves garlic (pressed or finely minced)
- 2 Tablespoons tomato paste (use a high-quality brand)
- 4 Tablespoons chopped cilantro (or Italian parsley)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
Instructions
- In a large bowl, cream butter with a hand mixer.
- Mix in the cilantro, garlic, and tomato paste. Add sea salt and ground pepper to taste.
- Chill for two hours or more before using.
Notes
- I chilled my Tomato Butter in a bowl since I was using it in recipes as is.
- You can also place your tomato butter on plastic wrap and roll into a log. Chill until ready to serve, then slice.
- I used the fancy tomato paste from Italy that comes in a tube. Regular canned paste will work as well. Just remember, it is the star in this recipe.
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Mmm. Nummers!!!
This looks so good…..thanks!
This would be so delicious! I’d love to put some on some homemade bread. Now, I just need to find out how to make tomato paste from all of the tomatoes in my fridge…
Never heard of tomato butter. These photos look so mouth-watering! I’m going to pin and try your recipe later this week. Thanks for sharing at Funtastic Friday.
This sounds so delicious- I never would have thought to combine these things!