Buttered Tomatoes Recipes

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Steps:

• Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
• Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
• Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

BUTTERED TOMATOES WITH GINGER

Steps:

• Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
• Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
• Spoon tomatoes over toast and sprinkle with more salt if desired.

BUTTERED NOODLES WITH GARLIC AND SUN DRIED TOMATOES

Steps:

• Melt butter in small sauce pan.
• Add garlic and cook under low heat for about five minutes.
• Add tomatoes and tomato paste and stir until well blended.
• Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
• Serve immediately.

BUTTERED NOODLES WITH FRESH TOMATO

Steps:

• Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
• In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

TOMATO BUTTER

Steps:

• Preheat the oven's broiler to high heat.
• Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
• Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
• Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
• Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
• Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

BUTTERED TOMATOES

Steps:

• Peel tomatoes and remove pulp and seeds; discard pulp and seeds.
• Dice the fleshy part of the tomatoes.
• Melt butter in a skillet; sauté tomatoes in the butter. Stir in the salt and pepper, sugar and basil.
• Cover and cook about 5 minutes.

TOMATOES WITH BUTTERMILK VINAIGRETTE

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving., Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.