Name: Smoky Tomato Butter
Yield: Makes about 2 cups [600 g]
Cuisine: American
Ingredients: 1 clove Garlic Confit; 1 small dried guajillo chile, soaked in very hot water for about 15 minutes, drained, and finely chopped; 1 tsp smoked paprika; ¼ cup [65 g] Tomato Confit; 1 tsp kosher salt; 2 Tbsp sliced Shallot Confit; 1 cup [220 g] unsalted butter, cut into ½-in [12-mm] pieces; 1 Tbsp red wine vinegar

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Windrose Farms, in Paso Robles, provides us with amazing smoked tomatoes, which we use in this compound butter. We slather it on cuts of beef such as hanger and flatiron steaks. Smoked tomatoes can be tough to find, so we have substituted our Tomato Confit instead; but if you happen to get your hands on some smoked tomatoes, by all means use them.