Sun-Dried Tomato Butter
A savory compound butter enriched with finely chopped sun-dried tomatoes, fresh herbs, sea salt, and cracked black pepper. The finished butter may be stored in a container or formed into a log for convenient slicing and serving.
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Ingredients
- 1/4 cup finely minced fresh herbs such as parsley, chives, basil, thyme, or rosemary
- 1 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter softened to room temperature
- 4 tablespoons oil-packed sun-dried tomatoes thoroughly drained and finely chopped
- 1/2 teaspoon sea salt
- Optional herb variations: Green onions tarragon, oregano, dill, sage, or additional chives may be incorporated for variety.
Instructions
- Set the 1/2 cup of unsalted butter at room temperature for a few hours, allowing it to soften completely.
- For quicker and more even softening, cut the butter into small cubes before leaving it at room temperature.
- Using clean kitchen scissors, finely snip and mince the fresh herbs and the 4 tablespoons of drained sun-dried tomatoes.
- Place the chopped tomatoes and herbs in a small mug or glass jar, combining them until both ingredients are finely prepared and evenly distributed.
- If desired, include a combination of green onions, tarragon, chives, oregano, dill, or sage alongside the other herbs for additional variety.
- Transfer the softened butter to a small bowl and add the finely chopped sun-dried tomatoes and herbs.
- Season with 1/2 teaspoon sea salt and 1 teaspoon freshly cracked black pepper. If salted butter is used instead, omit the additional sea salt as preferred.
- Blend the ingredients thoroughly with a spatula until the butter is smooth and the herbs, tomatoes, and seasonings are evenly incorporated.
- Taste the mixture at this stage and adjust the amount of herbs or salt if necessary.
- Transfer the prepared butter to a small airtight container with a fitted lid. Refrigerate for up to one week.
- Alternatively, spoon the butter onto a sheet of parchment paper, shape it into a log, then roll the parchment around it and twist both ends closed. Refrigerate for regular use or freeze for longer storage.
- For a decorative presentation, coat the outside of the butter log with additional finely chopped herbs before wrapping it in parchment paper.
Notes
Oil-packed sun-dried tomatoes are preferred for this recipe and should be drained thoroughly before chopping.
Unsalted butter allows greater control over the seasoning. When preparing the recipe with salted butter, the additional sea salt may be omitted.
Freshly cracked black pepper provides a more pronounced, robust pepper flavor.