Sun Dried Tomato Butter Recipe 475

GOURMET SUN-DRIED TOMATO BUTTER

Steps:

• Melt 1 tablespoon butter in 8-inch skillet; stir in onion and garlic. Cook over medium heat, stirring constantly, until onion is softened. Remove from heat; cool 5 minutes.
• Beat remaining butter in bowl at medium speed until creamy. Add onion, garlic and sun-dried tomatoes; beat at low speed until well mixed.
• Cover; refrigerate at least 1 hour to enhance flavors. Store in airtight container up to 2 weeks.

SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)

Steps:

• Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
• Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
• Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
• Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.

SUNDRIED TOMATO COMPOUND BUTTER RECIPE

Steps:

• In a medium bowl, beat together the butter, sun-dried tomatoes, garlic, thyme, lemon juice, black pepper, and salt until well blended
• Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
• Refrigerate for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.

SUN-DRIED TOMATO BUTTER SAUCE

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.

SUN-DRIED TOMATO BUTTER RECIPE - (4.7/5)

Steps:

• In a medium bowl, beat the butter with an electric mixer until smooth and creamy. Add the rest of the ingredients (I used a small electric chopper/blender to chop them finely together) and beat until well combined. Store in an airtight container and refrigerate for an hour before serving to allow the flavours to develop. Alternatively, roll it up in clingwrap into a sausage shape, which makes it easier to cut out portions as and when needed. Keeps refrigerated for up to approximately 2 weeks. Freeze if you want to keep it for longer. Use it as a delicious spread for breads, or as a flavoursome topping for steaks, pastas or vegetables. Before using, remove from fridge and let it soften and come to room temperature before using as a spread on breads. If using on steaks, place a slice of butter on top of the hot steak and let it melt into deliciousness!

SUN-DRIED TOMATO BUTTER

Steps:

• Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.