Tomato Garlic Butter
Intensely tomato and garlic forward with a nice warmth.
Tomato Garlic Butter
Makes about 1.5 c
Like apple butter, this tomato garlic version contains no dairy butter rather fresh tomatoes, garlic and a handful of pantry staples to make a tasty condiment. It is intensely tomato-y (think tomato paste) with a punch of garlic and slight spice. Just a little goes a long way when using. Serve it on vegetable crackers with a touch of cream cheese, mix it into your scrambled eggs or use it as a base for sauces.
“Recipe Tips:
1. Canned tomatoes are not ideal for this recipe. ”
Ingredients
280g (1 large - 11 oz) tomato, cut into rough chunks
70g (about 16 large) garlic cloves, ends trimmed
90ml (6 T) vegetable oil
55g (4.5 T) gochugaru
30ml (2 T) soy sauce
15ml (1 T) rice vinegar
10g (2 t) granulated sugar
8g (1.5 t) ginger, grated
6g (1.5 t) kosher salt
1g (0.25 t) MSG
Method
1. Puree the tomato and garlic together until smooth.
2. In a medium saute pan add all the ingredients and the tomato puree.
Stir to combine.
Over medium heat bring the mixture to a simmer stirring occasionally with a heatproof spatula.
Cover and cook for 10 minutes stirring 2 – 3 times.
The mixture will look split with the oil collecting around the outside.
Be careful when stirring as the mixture will sputter as you combine the oil back into the reducing puree.
Uncover and cook 5 – 7 minutes longer stirring occasionally until very thick and the mixture holds a line when the spatula is drawn through.
Cool for 5 minutes.
Decant into a glass jar.
Cool and refrigerate overnight.
The chutney needs to rest overnight before use for the flavors to meld and round out.
3. Use as desired.
