Tomato Butter

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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 Tomato 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!!

Check out my other Compound Butter recipes:

Roasted Garlic, Goat Cheese, and Chives Compound Butter

Gorgonzola Butter

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

This flavorful Tomato Butter can be used in place of plain butter to top steaks, pasta or mixed with grilled shrimp to take your meal to a whole new level!

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Course: Condiment

Cuisine: American

Keyword: butter, tomato paste, recipe, compound butter

Prep Time: 5 minutes

Chilling Time: 2 hours

Servings: 1 cup

Calories: 1658kcal

Author: Lisa Johnson

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.

Nutrition

Calories: 1658kcal | Carbohydrates: 7g | Protein: 3g | Fat: 184g | Saturated Fat: 116g | Cholesterol: 488mg | Sodium: 860mg | Potassium: 378mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6270IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg

This recipe will be partying at these link parties!