Toast With Tomato-Butter And Marjoram

1. 1

   Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.

2. 2

   Puree butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.

3. 3

   Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.

4. 4

   Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.