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Epicurious

Toast with Tomato-Butter and Marjoram

By Rebekah Peppler

3.8

(2)

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

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

Recipe information

  • Total Time

    20 minutes

  • Yield

    6 Servings

Ingredients

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

Preparation

  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.

TagsToastSandwichMarjoramHerbs & SpicesTomatoVegetableStarterDinnerNut FreeVegetarianEasy30 Minutes or LessSauteBlenderFood ProcessorEpicurious

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