Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.

　　

Ingredients

6 Servings

　　4 medium yellow tomatoes (about 3/4 pound)

　　1 1/2 teaspoons olive oil

　　1 medium shallot, finely chopped (about 1/4 cup)

　　1/2 teaspoon kosher salt

　　1/2 cup (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

　　

Step 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.

　　

Step 2

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

　　

Step 3

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

　　

Do Ahead

Step 4

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