Sun-Dried Tomato and Roasted Garlic Butter

Portion out this tasty butter and freeze up to 3 months. You’ll have a readymade topping for veggies or meats. I usually use the loose, dry tomatoes for this recipe, but oil-packed is fine if drained well. Roasted garlic makes a wonderful earthy addition to many savory recipes. Roast a few heads, then save them in the freezer until you want to use them. I freeze them whole and then thaw before squeezing the pulp into recipes.