Best Garlic Tomato Butter Recipes

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER

Steps:

• Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SEARED OPAH WITH VINE-RIPE TOMATO GARLIC BUTTER

Steps:

• 1. Make the Tomato Concasse: (The French word means to roughly chop).
• 2. Remove the core of the tomato with the tip of a small knife.
• 3. At the other end, lightly score (just break the skin) of the tomato by cutting an X.
• 4. Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
• 5. Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
• 6. The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
• 7. Place the tomatoes on a cutting board with the core side down and cut in half.
• 8. Remove the seeds with a teaspoon and discard.
• 9. Roughly chop the tomatoes to the desired size.
• 10. Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
• 11. For the Fish:
• 12. Heat the saute pan on medium heat until hot.
• 13. Add in oil; season both sides of fillets with salt and pepper.
• 14. Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
• 15. Remove from pan; add garlic; stir consistently.
• 16. Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
• 17. On low heat, add in butter a little at a time.
• 18. Remove from heat; add in chopped parsley and season.

GARLIC-TOMATO-BASIL BUTTER

Steps:

• Heat oil in small skillet Saute tomatoes and garlic, stirring occasionally to form puree (about 10 min) Cool completely Mix butter, tomatoes, rest of ingredients

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE RECIPE - (4.1/5)

Steps:

• Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper. Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side The goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside. Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes. Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

FILLET OF BEEF WITH TOMATO CONCASSE AND ROASTED GARLIC AND HERB BUTTER

Steps:

• Boil a large saucepan of water and prepare a large bowl with ice water for refreshing the tomatoes. Using a paring knife remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X. Place the tomatoes in the boiling water for about 10 seconds then immediately refresh in the ice water bath. Once cool, peel the skin off the tomatoes. Then slice the tomatoes into quarters and using a small paring knife remove juice and seeds. Place onto a paper-towel lined plate and allow to drain. Lay the tomato carcasses flat on a cutting board and dice into 8mm pieces. For butter, place butter, 2 cloves roasted garlic, parsley leaves, rosemary leaves, oregano leaves and Dijon in chopper attachment and process with stick blender until well combined. Season with salt and pepper. Place on a small square of cling film and shape into a 10cm log. Roll to enclose butter mixture and shape into a log, twisting ends to secure. Place in the freezer for 30 minutes to firm. Remove cling film and thickly slice. Using kitchen string, truss the beef so it maintains its shape during cooking. Season beef with sea salt and freshly ground black pepper. Heat oil in a large fry pan over medium-high heat, seal steaks on all sides. Cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a wire rack to rest for 6 minutes. Remove kitchen string. Meanwhile for the tomato concasse, combine tomatoes and oil in a bowl, season with salt and pepper to taste. Slice beef in half and top with a round of the herb and garlic butter, spoon tomato concasse onto the plate. Dress with rocket leaves, roasted garlic, olive oil and aged balsamic. Place 4 unpeeled garlic cloves in a sheet of foil and drizzle with a little olive oil, wrap to enclose and roast at 180C for 15 minutes or until tender.

GARLIC TOMATO BUTTER

Steps:

• Beat butter until it becomes light and fluffy.
• Add garlic, tomato paste, parmesan cheese and soy sauce.
• Slice bread almost right through.
• Spread slices with Tomato Garlic Butter mixture, Wrap in foil and heat in moderate oven!
• Enjoy!

ROASTED GARLIC-TOMATO BUTTER

Steps:

• Pulse garlic cloves in a food processor with salt then add the butter and the tomato powder. Either store in a food-safe container or mold into a log & wrap in plastic wrap & refrigerate at least overnight. It won't look pretty but it's fabulous on toasted bread, with basil & mozzerella, on a BLT, swirled into pasta...

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SEARED OPAH WITH TOMATO GARLIC BUTTER

Steps:

• 1) Make the Tomato Concasse: (The French word means to roughly chop). 2) Remove the core of the tomato with the tip of a small knife. 3) At the other end, lightly score (just break the skin) of the tomato by cutting an X. 4) Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch). 5) Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing'). 6) The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again. 7) Place the tomatoes on a cutting board with the core side down and cut in half. 8) Remove the seeds with a teaspoon and discard. 9) Roughly chop the tomatoes to the desired size. 10) Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required. 11) For the Fish:. 12) Heat the saute pan on medium heat until hot. 13) Add in oil; season both sides of fillets with salt and pepper. 14) Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish. 15) Remove from pan; add garlic; stir consistently. 16) Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone. 17) On low heat, add in butter a little at a time. 18) Remove from heat; add in chopped parsley and season.

SEARED OPAH (MOONFISH) WITH VINE-RIPE TOMATO GARLIC BUTTER

Steps:

• Make the Tomato Concasse: (The French word means to roughly chop).
• Remove the core of the tomato with the tip of a small knife.
• At the other end, lightly score (just break the skin) of the tomato by cutting an X.
• Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
• Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
• The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
• Place the tomatoes on a cutting board with the core side down and cut in half.
• Remove the seeds with a teaspoon and discard.
• Roughly chop the tomatoes to the desired size.
• Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
• For the Fish:.
• Heat the saute pan on medium heat until hot.
• Add in oil; season both sides of fillets with salt and pepper.
• Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
• Remove from pan; add garlic; stir consistently.
• Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
• On low heat, add in butter a little at a time.
• Remove from heat; add in chopped parsley and season.