Lunch: Toast with Tomato-Butter and Marjoram

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

Ingredients

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

Instructions

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.
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.

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