Tomato Butter

Updated at: Fri, 01 Sep 2023 06:21:37 GMT

Step 1

Roughly blend tomatoes, onions, and salt on low speed. Then filter through a sieve lined with cheesecloth or kitchen paper overnight in the fridge.

Step 2

Roughly blend basil, perilla leaves, and oil on low speed until it becomes a pasty consistency.

Step 3

Place in a pot over and bring to a simmer over medium-low heat. Simmer for 15-20 minutes until it becomes a deep, dark green.

Step 4

Place a bowl over an ice bath and pour the oil-mixture in. Stir to cool quickly and then transfer to a sieve lined with cheesecloth/kitchen paper. Store the oil in the fridge for up to a month.

Step 5

Take 300 g of tomato water and reduce it in a pot until it is approximately 150 g.

Step 6

Place the reduced liquid in a tall container and add butter, one cube at a time while blending with an immersion blender.

Step 7

Season with salt, sugar, and sherry vinegar.

Step 8

Then add xanthan gum and blend again to stabilize sauce.

Step 9

When ready to serve, add 1 tbsp of perilla oil for 3 tbsp of tomato butter and gently mix to create a beautiful 'split' effect.

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