Roasted Tomato and Herb Butter
Roasted tomatoes contribute lycopene and gentle acidity, while butter adds rich dairy fat. Blended with parsley and oregano, the mixture firms into a sliceable log for finishing hot dishes.
Leave the butter (250 g) at room temperature for about 1 hour to soften. Set the oven to 190 °C. Cut the tomatoes (200 g) into pieces about 2 cm across, spread them on a tray, and roast for about 35 minutes; switch to the 220 °C top grill for another 5 minutes, until the edges begin to caramelize. Cool completely.
Transfer the tomatoes to a blender, add the softened butter, finely chopped parsley (3 g), oregano (1 g), table salt (2 g), and black pepper (1 g). Pulse until smooth, without warming the mixture.
Spoon the butter onto parchment, shape it into a compact log, and wrap it. Refrigerate for about 1 hour until firm, then slice into coins for serving. Refrigerated shelf life is up to one week; frozen portions are suitable for longer storage.
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