Description
Adapted from the tomato “butter” recipe in this roasted broccoli steak recipe.
Notes:
- Tomatoes: You can use red cherry tomatoes in this recipe, and the sauce will taste delicious, but it won’t be yellow 🙂
- Salt: I always use Diamond Crystal kosher salt. Use half as much if you are using Morton or fine sea salt
- Butter: I always use salted, but unsalted is fine
Ingredients
- 1.5 pounds sun gold or other small yellow or orange tomato, see notes above
- 1 yellow or white onion, peeled and chopped to yield about 2 heaping cups (12 ounces)
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons kosher salt, see notes above
- 1/2 cup water
- 3 tablespoons butter, see notes above
- flaky sea salt to taste
Instructions
- Heat the oven to 475ºF.
- In a 9×13-inch pan, toss the tomatoes and onion with the olive oil and salt.
- Transfer the pan to the oven and roast for 25-30 minutes. The tomatoes should be beginning to collapse and starting to lightly blister in spots.
- Remove the pan from the oven and transfer the roasted tomatoes and onions along with the water to a food processor or high-speed blender. (If using a blender be sure to let the mixture cool briefly before puréeing, or be sure to start puréeing on low, with the small opening at the top removed and covered lightly with a tea towel to allow the hot air to escape.) Purée until smooth.
- Add the butter and purée again until smooth. Taste. Adjust with salt to taste. Add water by the tablespoon to thin. The sauce should be pourable.
- Store in the fridge for up to 2 weeks or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: oven
- Cuisine: American, Italian