Sun Dried Tomato Butter

5 from 1 vote

This Sun-Dried Tomato Butter is great to keep in the freezer or refrigerator for use as a spread for bread, crackers, sandwiches, and charcuterie boards, as part of sauces, with roast veggies, and on meats and seafood.

Course 5-Ingredients

Cuisine American

Prep Time 5

Cook Time 0

Freezing time 30

Total Time 35

Servings tablespoons

Calories 111kcal

Author Marlynn Schotland

Ingredients

¼ cup sun dried tomatoes, finely chopped
½ cup unsalted butter, softened to room temperature
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh rosemary
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Instructions

In a medium bowl using a fork, mash down the softened butter. Add the remaining ingredients to the bowl and mash together with the fork until well combined.
Form the butter mixture into a log and wrap with parchment paper. Freeze for 30 minutes.

Notes

Makes 8 tablespoons or 8 servings worth.

Store in the refrigerator in an airtight container for up to 5 days. Or store in the freezer for up to 6 months.

Nutrition