Cooks' note: Smoked-tomato butter can be chilled up to 3 days or frozen, wrapped in foil (in addition to the wax paper), 2 weeks. From PAN-SEARED SCALLOPS WITH SMOKED-TOMATO BUTTER AND WARM SPINACH SALAD Gourmet February 2005 Sean Myers of Charlie Trotter's, Chicago, IL
Ingredients
- 1 large tomato (about 1/2 lb)
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1/4 teaspoon salt
Directions
Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water. Peel and core tomato, then cut crosswise into 1/4-inch-thick slices and remove and discard seeds.
Line drip tray of smoker with foil and spread wood chips over center of smoker pan (cover roughly the diameter of burner). Put drip tray on top of chips and put a lightly oiled rack in tray. Arrange tomato slices in 1 layer on rack and put smoker on stove, centered on 1 burner, then heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Slide cover on, then smoke tomatoes over moderate heat 25 minutes. Remove cover from smoker. Cool tomatoes to room temperature, then purée in a food processor along with butter, salt, and a pinch of pepper. Force mixture through a fine-mesh sieve into a small bowl, then transfer to a sheet of wax paper or parchment paper and roll into a log about 1 inch thick. Twist ends of paper to enclose butter and chill until firm, at least 30 minutes.
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Submitted 9/14/05.
Source: Gourmet
Submitted By: merstar unicorn
SMOKED TOMATO BUTTER