Name: Toast with Tomato-Butter and Marjoram
Cook time: 20 minutes
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

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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

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.
Do Ahead
Step 4
Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

TagsToast Sandwich Marjoram Herbs & Spices Tomato Vegetable Starter Dinner Nut Free Vegetarian Easy 30 Minutes or Less Saute Blender Food Processor Epicurious

Recipe notes

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