• 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


  1. Preheat the oven to 475 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill in the refrigerator for 30 minutes, or until the butter mixture is firm enough to handle.

Additional Notes

From The Tomato Festival Cookbook by Lawerence Davis-Hollander.

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