TOMATO BUTTER TOAST

TOMATO BUTTER TOAST 1. Preheat oven to 225 F. Toss ½ lb whole grape tomatoes + 2 whole shallots (unpeeled) in 1 tbsp extra-virgin olive oil + a pinch of kosher salt. Spread on a rimmed baking sheet and slow roast 4 hours 2. When roasted, cool completely then peel shallots and purée in a food processor with 1 stick softened, unsalted butter until smooth and whipped, 2 minutes. Season to taste with kosher salt 3. Heat a skillet over medium heat. Cut crusty bread into thick 1- inch slices. Generously spread tomato butter all over and toast in the heated skillet, 30 seconds to achieve “leopard spots” Serve with more tomato butter and flaky salt 4. Tomato butter is great on grilled or roasted chicken, fish or veggies. Store in an airtight container in the fridge up to 1 week or the freezer up to 1 month. Makes about 1 cup