Tomato Butter Puree

It’s time to face a very sad reality, this Saturday is the final farmer’s market of 2020.  Luckily, here in VT, we’re able to find a lot of local produce year-round at our Valley markets, however, what we aren’t going to see until next summer are tomatoes.  While they aren’t what they were a month ago, with some roasting and a little butter you can still create a pretty epic tomato memory to last the winter.

Preheat your oven to 400, then core and quarter about a pound of tomatoes.  In a large bowl, toss the tomatoes with a coarsely chopped onion, a splash or two of olive oil, salt, and pepper. Spread on a cookie sheet or oven proof dish and roast for approximately 30 minutes.

In a food processor, combine the cooked tomatoes and onions with a quarter cup of chicken stock and puree for half a minute.  Cut a couple of half inch slices of butter and with the food processor running, add one to the mixture.  After 10 seconds, add the second and puree until silky smooth.  For a thinner sauce, add some more chicken stock.  Salt and pepper to taste.

You’ll want to immediately eat it with a spoon, but you could also serve it with some roast cauliflower, broccoli, grilled chicken, or beef.