Miranda Boyer, the resident chef at the Ottawa Farmers' Market Westboro location, shares her recipe for roasted tomato butter with roasted garlic and basil on D is for Dinner this week.
D is for Dinner is a weekly food segment on CBC radio's afternoon program All In A Day hosted by Alan Neal.
On Sunday Boyer will be at Brewer Park for the fourth annual Tomato Festival, where she'll be teaching a cooking class for kids.
Roasted Tomato Butter with Roasted Garlic & Basil
- 1 medium tomato, seeded and chopped.
- 1/4 cup salted butter, softened.
- 1 head of garlic.
- 1 tbsp olive oil.
- Sea salt, to taste.
- 2 tbsp basil, finely chopped.
- Preheat oven to 450 F.
- Line a baking sheet with tin foil. Place the chopped tomatoes on one side of the sheet.
- Cut off the top piece of the garlic. Drizzle with olive oil. Wrap up the garlic, cut side up and place on the other side of the sheet.
- Bake for 25 minutes until tomatoes begin to char. Remove tomatoes and let cool. Put the garlic back in the oven. Cook for another 20 minutes until garlic bulbs start to pop out of its skin.
- Meanwhile blend the tomatoes in a food processor until very smooth. Let sit until cool.
- Add the butter and blend on high for several minutes. It will look as though it’s separating, but keep blending until smooth.
- Once garlic has cooled, squeeze out of skin into butter. Whirl until combined. Add salt to taste.
- Spoon butter into a bowl and mix in basil.
- Serve on bread, corn on the cob, chicken, steak or fish.
Makes about half a cup.