Toast with Tomato-Butter and Herb


Compound butters are a great way to add flavor in a flash. Slather it on roasted vegetables, a seared steak, chicken or fish. Recipe adapted from Recipe by Rebekah Peppler, Epicurious, July 2015



  • 4 medium yellow tomatoes (about 3/4 pound)
  • 1 1/2 teaspoons olive oil
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 teaspoons chopped fresh dill or marjoram or any other herb you prefer
  • 1/2 baguette, sliced on a bias, toasted
  • Flaky sea salt
  • Freshly ground black pepper


  1.  Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes.
  2. Dice 2 tomatoes (you should have about 1 cup).Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes.
  3. Let cool. Purée butter and tomato mixture in a blender or food processor until smooth. Stir in herb. Slice remaining 2 tomatoes.
  4. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
  5. Do Ahead - Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
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