Tomato Butter (Tomatsmor)

"This flavoured butter is from Norway. Traditionally you serve it cold with hot grilled or fried fish. I like to serve it with lentil soup and nutty brown bread. Allow the butter to chill before serving. Posted for Zaar World Tour 2005."
 
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photo by twissis photo by twissis
photo by twissis
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
5mins
Ingredients:
4
Yields:
1 cup
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ingredients

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directions

  • Cream the butter until it is light and fluffy; the butter should be almost white in colour.
  • Add the remaining ingredients and beat into the butter so as to mix thoroughly.
  • Transfer to a serving dish or small individual sized pots; chill until ready to use.

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Reviews

  1. Susie D
    Yum! I can see myself using this on so many things. I tried it first on brown bread and this morning I used on whole wheat english muffins. I will have to try it on grilled fish too. Thanks for a recipe I will use again.
     
  2. twissis
    Occ a little recipe packs a lot of flavor & this is 1 of those. I halved the recipe, liked it & thot garlic would be a super add for it. Then I did it again (let my creative juices flow) & made salsa butter using 2 tbsp of the tomato puree & 1 tbsp of salsa solids. Both were so yummy! Thx for posting this little recipe w/big impact. :-)
     
  3. EdandTheresa
    Excellent, served on fried flounder. Makes alot, will freeze leftovers.
     
  4. Mamas Kitchen Hope
    Easy and pretty. Piped in individual swirls and froze for future use to impress guests! Thanks for such an easy recipe that will make me look really good!
     
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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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