I have been late to respond and I know nothing about tomato butter. However, here are 4 alternative recipes:
1 cup unsalted butter
4 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
salt and pepper to taste
DIRECTIONS
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours.
Ingredients
8 lbs tomatoes (try a mixture of Big Boy, Better Boy, and Roma)
1 1/2 lbs cooking apples (about 3 large)
3/4 teaspoon cinnamon
Directions
1Peel, quarter and seed tomatoes.
2You should have about 8 cups.
3Quarter and seed apples.
4Toss tomatoes and apples into a large kettle and heat until the juice boils.
5Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
6Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
7Add cinnamon and puree in a processor or blender.
8To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
9Process in boiling water for 35 minutes.
10Butter can also be frozen.
11To serve, defrost in the refrigerator overnight.
12Yield: 3 to 6 cups, depending on tomato variety.
ingredients
1 stick (8 Tbsp) 115 g (4 oz) butter
2 tsp (10 ml) tomato puree (paste)
pinch of caster sugar (superfine granulated)
Directions:
1. Whisk the butter until soft but not oily.
2. Add the seasonings and beat in well. Chill in the refrigerator in a small bowl, covered, or form into a long roll in greaseproof paper.
10 Lbs Ripe Red Tomatoes -- Or 6 Qts
6 Cups White Sugar
2 Cups Vinegar--(Malt Vinegar preferred)
1 Tsp Cayenne
1 Tsp Cloves -- Ground
1 Tsp Cinnamon -- Ground
1 Tsp Allspice -- Ground
1 Tsp Salt
1 Bottle Certo -- Optional
the Emeril Lagasse recipe for Smoked tomato Butter:
Ingredients
2 tablespoons sherry vinegar
4 tablespoons red wine
6 black peppercorns
2 thyme leaves
1 bay leaf
1/4 cup heavy cream
1 1/2 cup smoked tomato sauce
1/2 pound unsalted butter, cut into cubes
Salt and pepper, to taste
2 tablespoons chiffonade basil
Directions
In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and .reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. Spoon the sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garnish with basil.
Peel tomatoes, chopping a large pieces. Cover with vinegar and let stand 8 hours or overnight. Drain well and add all other ingredients. Cook slowly (I use a crockpot) until very thick (approximately 4 hours if using a large pot or
longer in a crockpot. If not thickening sufficiently, add Certo and continue stirring and cooking an additional 10 minutes or so. Yield: 3 Qts. Note: A little goes a long way because it is quite spicy.
3. To serve cut the roll into 1 cm (1/2-inch) slices and place on the meat or fish or use small knobs from the bowl.
