Still searching for ways to use up those summer garden tomatoes? This recipes is just the thing! It is not only one of the most ridiculously tasty things you will every eat but it also makes an impressive and attractive addition to your appetizer table, dinner table….or even your lunch table at home with your kids while you’re still in your pajamas…lol.

This recipe is one of my new favorites and it will definitely be something I make for get togethers. It is fast to prepare and can be made ahead of time and put in the fridge (1-2 weeks) or freezer (2-3 months) until ready to use which I always love. It goes perfectly on toasts for Bruschetta but you could really get creative with this one. I think it would be fantastic on savory crepes, sautéed vegetable, rice, pasta, baked potatoes (I’m getting hungry), biscuits…or spread on corn on the cob…delizioso!

TOMATO BUTTER recipe

• 3-4 fresh medium tomatoes

• 2 tsp olive oil

• 1/3 cup shallot minced

• 1 garlic clove crushed

• 3/4 tsp Kosher salt

• 4 or 5 big fresh basil leaves torn or cut into small pieces

• 1 stick unsalted butter softened

• 1 baguette sliced and toasted

• Salt and Pepper to garnish

1. Dice 2 tomatoes (approx. 1 cup) and set aside.

2. Heat olive oil in a large skillet over medium heat. Add the shallot and sauté until softened a bit. Add crushed garlic and sauté 1 min more.

3. Add the diced tomatoes and cook, stirring occasionally. Cook for approx. 10 min or until the tomatoes have released their juices and they have reduced. Let cool

4. In a food processor, puree the softened butter and tomato mixture until smooth. Stir in the basil.

5. Top the toasted slices of baguette with butter, a slice or two of the remaining tomatoes and a sprinkling of salt and pepper. Serve and enjoy.

Buon Appetito!

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