Recipe: Tomato Butter

TOMATO BUTTER
Makes about two pints

Serve with anything from breakfast grits to a dish of ice cream.

1 onion, finely chopped
2 tablespoons olive oil
5 pounds tomatoes, skinned and chopped
1/4 cup brown sugar, packed
1 cup red wine vinegar
1/4 cup sweet vermouth
1 teaspoon salt

Saute the onion in the oil in a large skillet; the wider the cooking vessel, the sooner the butter will steam off its excess liquid. Stir in all the other ingredients and simmer, uncovered, for about 1 hour or until the butter has reached a good thick consistency.

If desired, for a smoother butter, interrupt the simmer, let the mixture cool, and pass it through a food mill or puree it in a blender or food processor. Return to the heat. Begin with medium heat and lower the temperature as the butter thickens to prevent scorching.

Refrigerate as much as you think you'll use in a couple of weeks and freeze or can the rest.

Source: A Celebration of Heirloom Vegetables by Roger Yepsen