- 1 pound ripe plum tomatoes
- 3 large cloves garlic, unpeeled
- 1-1/2 tablespoons extra-virgin olive oil
- 4 scallions, white and tender pale green parts, finely sliced; reserve the greens for garnish
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- juice of 1 lime
- 1/4 - 1/2 teaspoon Spanish paprika (de la vera pimenton)
- sea salt
- Preheat the oven to 475 degrees F.
- Place the tomatoes in a single layer in a baking dish and roast, turning them occasionally until the skins are blackened and the flesh is soft, 20-25 minutes. Let cool, then peel and discard the blackened skins. Halve the tomatoes and scoop out and discard the seeds.
- Meanwhile, over medium-high heat in a dry skillet, toast the garlic cloves for 10-15 minutes, until the skins are blackened. Let cool, then peel and discard the skin.
- Heat the oil in a medium saucepan over medium heat. Stir in the scallions and cook gently for about 4 minutes, or until they are tender and translucent. Add the tomatoes and garlic and cook over high heat for 3-5 minutes, or until any excess juices have simmered off and the mixture looks thick. Stir often to prevent scorching. Cool.
- Transfer the tomato mixture to a food processor. Add half the butter, the lime juice, 1/4 teaspoon paprika, and 1/2 teaspoon sea salt. Process briefly to combine, then add the remaining butter and process until you have a smooth mixture. Taste and add additional paprika and salt if necessary.
- Chill in the refrigerator for 30 minutes, or until the butter mixture is firm enough to handle.
From The Tomato Festival Cookbook by Lawerence Davis-Hollander.