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This entry was posted on August 15, 2016 by .
4 medium yellow tomatoes (about 3/4 pound)
1 1/2 teaspoons olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 teaspoons chopped fresh marjoram
1/2 baguette, sliced on a bias, toasted
Flaky sea salt
Freshly ground black pepper
Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
Courtesy of Epicurious.com
This entry was posted in Recipes on August 15, 2016 by .
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