Tomato Butter
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 small tomatoes, well-ripened
- 150 grams butter
Instructions
- Blanch 2 small ripe tomatoes in boiling water for a few seconds. Peel them, remove the seeds, press the flesh in a clean cloth to extract excess moisture, and pound together with 150 grams of butter. Pass through a fine sieve or cheesecloth (étamine).