Smoked Tomato Butter
1 hr 10 mins total time
10 mins active time
Makes Makes 5 oz, 150g
- ½ cup (4 oz) butter
at room temperature
- ⅓ cup (1⅔ oz) oil-packed sun-dried tomatoes
- ¼ cup (1 oz) pine nuts
- 2 tbsp chopped basil
- Sea salt
- Pinch of apple wood chips
- 1Process the butter, tomatoes, pine nuts and basil in a small food processor until the ingredients are coarsely chopped and combined. Transfer the mixture to a bowl, season with salt and cover with plastic wrap.
- 2Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the plastic wrap with the opening sitting above the butter. Seal with plastic wrap.
- 3Turn the smoking gun on to HIGH Speed and ignite the wood chips. Switch to LOW Speed for a few seconds until the bowl is filled with a dense smoke. Switch to OFF position. Remove the hose and reseal the plastic wrap. Infuse for 3 minutes, then stir well.
- 4Meanwhile, cut a 12-inch square of parchment paper. Spoon the butter mixture onto the paper in a log shape, about 1 ½-inch in diameter. Roll up in the paper and twist the ends to seal. Refrigerate for 1 hour or until firm. The butter will keep in the refrigerator for up to 2 weeks.
- 5Cut the butter into ½-inch slices and serve over steak, chicken, shrimp or vegetables.
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