Summer may technically be over, but here in Connecticut the sun is still shining. Our little kitchen garden is thriving with clusters of cherry tomatoes ripening each day. This roasted cherry tomato butter is delicious. We used Rockerbox garlic flakes for our butter – so good! I would eat this butter plain, however, I do suggest it on warm foccacia, pastas or roasted vegetables! How would you eat roasted cherry tomato butter?
1/2 c. butter
2 tbsp. cherry tomatoes, roasted and chopped
1/2 tsp. garlic flakes
pinch of sea salt
Preheat your oven to 450 degrees. Brush a little bit of olive oil on to a baking sheet. Place the cherry tomatoes on the baking sheet in a single layer. Roast until the skins blister and the juices run out, about 7-10 minutes. Set aside to cool.
Once cooled, roughly chop the cherry tomatoes. Mix the tomatoes, garlic flakes and salt into the butter. Pack the butter into a ramekin or shape into a log using plastic wrap. Let it chill in the refrigerator for approximately 30 minutes.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.