The Unique Method For Preserving Summer Tomatoes
Summer is a wonderful time for fresh produce, but it's a particularly great season for tomatoes. According to Seasonal Food Guide, tomatoes are in their prime from spring to early fall, but their peak season is the month of August on both the east and west coast. If you've visited your local farmers market during peak season, you've probably seen a huge variety of tomatoes for sale. And if you've grown them at home, you may have gotten more than you know what to do with.
Summer tomato recipes run the gamut from tomato sauces to salads, all the way to this decadent tomato galette. But, what do you do when fall comes and you want to hold on to the taste of summer a bit longer? While canning might be a bit intimidating, there is another trick you can try to preserve your summer tomatoes and bring them with you into the colder months.
Smooth like butter
Due to its high fat content and low water content, butter lasts longer than most dairy, per Healthline. In the fridge, store-bought butter can last several months. And, because it can survive so long, butter can act as a great preservative for other food products when used the right way.
Compound butter, or butter that's been softened and mixed with added ingredients like aromatics and herbs, tends to last for about two weeks in the refrigerator, depending upon its ingredients, and up to three months when frozen. So, if you're looking to preserve your summer tomato flavor, why not try making a compound tomato butter?
According to Vice, it's as simple as cooking fresh tomatoes down until they're a jam-like paste and then (once cooled) mixing that paste with room temperature butter. A little vinegar and salt kick up the flavor levels and the outlet says you can store in the refrigerator, covered, for up to a month. Meanwhile, The Kitchn notes that while it can be stored for up to three months in the freezer, the flavor of the butter tends to decline after a week.
The Kitchn also adds that tomato compound butter is delicious when spread on toast, used to flavor hot pasta, or as an additive to risotto.