Toast with Tomato-Butter and Marjoram

Ingredients for Toast with Tomato-Butter and Marjoram

• 4 medium yellow tomatoes (about 350g )

• 1 1/2 teaspoons olive oil

• 1 medium shallot, finely chopped (about 40g )

• 1/2 teaspoons kosher salt

• 110g (1 stick) unsalted butter, room temperature

• 1 1/2 teaspoons chopped fresh marjoram

• 1/2 baguette, sliced on a bias, toasted

• Flaky sea salt

• Freshly ground black pepper

Dice 2 tomatoes (you should have about 240ml ). 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.

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

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.