Tomato Butter - 3g Carbs, 0g Fiber, 2g Sugar
Recipe Source: From Top Tomato 2012 finalist Fuhrman, of Seneca VIA
The Washington Post, August 15, 2012
Top Tomato 2012
Course: Condiment
Features: Make-Ahead Recipes
With about 150 tomato plants in her garden, Seneca resident Nan Fuhrman
says she has become "a somewhat renowned tomato-based chef." She and
her husband throw an annual tomato party for some 100 friends and family
members for which she sometimes makes as many as 35 tomato dishes. This
is one of them.
Fuhrman serves it on Melba toast or crackers; we would also slather it
on sandwiches as a substitute for mayonnaise or ketchup.
MAKE AHEAD: The tomato butter can be made a week in advance, covered and refrigerated. Bring it to room temperature before using.
Makes: about 1 cup
3 Tbsp extra-virgin olive oil (may substitute coconut oil)
1/2 large Vidalia onion, finely chopped (about 3/4 cup)
2 lb dark, pulpy tomatoes, such as Black Pear variety, stem end sliced
off and discarded, juice and seeds squeezed or scraped out and discarded
1 tsp sweet Hungarian paprika
1 tsp light brown sugar
1/4 tsp salt
3/4 tsp mesquite-flavor liquid smoke
Heat the oil in a large, heavy skillet over medium heat. Add the onions
and cook until they are translucent, about 5 minutes. Cover, reduce the
heat to medium-low and cook until the onion is soft, stirring occasionally,
about 10 minutes. Stir in the tomatoes, paprika, brown sugar and salt.
Cook uncovered until the mixtures thickens to the consistency of jam,
stirring frequently and using a wooden spoon to break any large pieces
of tomato, about 30 minutes.
Transfer the mixture to a blender; remove the center from the blender
lid and place a towel over the opening to contain splashes. Puree the
mixture until it is smooth (strain, if desired, to remove any bits of
skin), then add the liquid smoke and blend on low speed. Transfer to
an airtight container to cool to room temperature, then cover and
refrigerate until ready to use.
Makes: about 1 cup
Serving Size: 1 Tbsp
Nutrition per Serving:
35 Calories, 3g Fat, 0g Saturated Fat, 0mg Cholesterol, 40mg Sodium,
3g Carbs, 0g Dietary Fiber, 2g Sugar, 0g Protein
