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Toast with Tomato-Butter and Marjoram

Image may contain Food Custard Plant Dish Meal and Bread
Photo by Tara Donne, food and prop styling by Ali Nardi
  • Active Time

    20 minutes

  • Total Time

    20 minutes

Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.

Ingredients

6 Servings

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
  1. Step 1

    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.

    Step 2

    Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.

    Step 3

    Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.

  2. Do Ahead

    Step 4

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

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How would you rate Toast with Tomato-Butter and Marjoram?

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  • An even better rendition: slather the tomato butter on a piece of crusty bread, top with sliced tomatoes, then cover with a slice of sharp cheddar and run the mess under a broiler for ~2 minutes, until cheese is bubbly and edges of bread are toasted. With these changes, I'd give it 4 forks!

    • sitagaki

    • 8/12/2017

  • This is a tasty, simple appetizer and a fun way to concentrate the flavors of ripe tomatoes. (I substituted oregano for marjoram since it was what I could find fresh, but I think marjoram would be good too.) The cooked-down tomatoes and shallots lend a rich tomato paste-y flavor to the compound butter, and I plan on putting the leftovers on my eggs tomorrow morning!

    • sitagaki

    • 8/6/2017

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