The change in seasons is always exciting to me, not just for the change in the weather but for the change in our foods as well. By the end of summer I feel ready for soups, stews, breads, and bringing out the crock pot. Specifically the change from summer to fall makes me start to store for the winter, kinda like a squirrel gathering it’s nuts for the winter. I like to can, freeze, pickle, or preserve just about anything I can get my hands on. You know how much I love flavored butters so I’m going to share with you how I used those couple of tomatoes this week to make some tomato and smoked paprika butter for the freezer (but not before we spread some on our burgers).
Start by putting about half a cup of amish roll butter on the counter to let it come to room temperature, it’s much easier to work with then.
Then slice a tomato in half and remove the seeds for the centers, you want just the outer tomato, otherwise the butter is too wet.
Chop the tomatoes, the chop above ended up being too big, I would go even smaller than the picture.
When the butter is room temperature go ahead and add the following to the butter:
- 3 teaspoons of smoked paprika
- 1 teaspoon of horseradish
- 1 clove of roasted garlic
- salt and pepper to taste
Mix it all together and just at the end mix it together with the chopped tomato. Feel free to toss in any fresh herbs at this time too! Use the pick your own garden!
This can be rolled or scooped into servings and frozen just like any of the compound butters we have shared with you. It was great on a burger and would be delicious served with a steak too! Enjoy.
