Let’s talk condiments.
I feel like that’s a food group we rarely ever (OK, pretty much never) talk about on here. Why is Miri’s Tomato Butter special? Let me start out by telling you why Miri is special.
Miri is my oldest friend. She has been my friend for nearly thirty years which, if you do the math, puts me at right about dinosaur age.
Throughout our teens and early twenties, Miri would make her famous tomato butter every time we got together with our tribe of girlfriends. The history, the memories…gah!
A few years ago, after I moved to the US, I finally stole her recipe and have been making it for every dinner party and holiday feast at my house ever since. And when I do, I whatsapp Miri to let her know. And then she whatsapps me right back to tell me that she thinks is awesome. And that makes me happy every time. ❤
Oh, tomato butter…the unlikely glue that holds it all together!
- 1 pack (8 oz.) grass-fed butter (unsalted and organic if available)
- 1 can (6 oz.) pure tomato paste (BPA-free lining if available)
- 1-2 cloves of garlic, minced
- 1/2 small onion, diced
- A generous bunch of fresh sage leaves, finely chopped
- Sea salt and fresh ground pepper to taste
- Place the butter in a medium size mixing bowl and gently mash. Add the tomato paste and stir until evenly combined.
- Fold in the garlic, onion, sage, salt and pepper and mix thoroughly.
- Put the butter mixture in a serving dish, cover and store in the fridge for at least an hour before serving.
- Why is butter clean eating approved? Butter is making a comeback, ladies! For decades we were told that saturated fat raises the risk of heart disease by raising LDL cholesterol in the blood. For this reason, we’ve been instructed to avoid butter as it is high in (you guessed it!) saturated fat. However, this myth has been successfully debunked*. Just beware that not all butter is created equal! The best kind to buy is raw organic and grass-fed as butter derived from the milk of grass-fed animals is more nutrient dense (especially in regards to vitamin K2 which supports bone health and possibly even reverses arterial calcification) than butter from factory-farmed animals raised on GMO feed, grains and antibiotics. Unfortunately, this kind of butter can be hard to come by. Therefore, a good alternative that’s affordable and readily available, seems to be this popular (97%) grass-fed pasteurized butter from Ireland.
- Make sure you soften the butter by taking it out of the fridge for about 30 minutes or heat it up in the microwave for a few seconds prior to using it. I’d suggest you start by adding 1/2 can of the tomato paste and then work your way up from there.
- Miri’s Tomato Butter tastes great on a piece of fresh crusty bread served on its own or as a side dish to a salad or frittata. It’s also delicious on top of a baked potato or grilled vegetables. Just remember, as always – moderation is key!
*If you are interested in learning more about the facts and myths surrounding butter and fat in general, I suggest reading this article by Dr. Mark Hyman or this one from Authority Nutrition which links to several randomized controlled studies on the topic.