Tomato-butter and Marjoram


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.

Do Ahead

Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

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