I saw the phrase “tomato-butter” as I was walking past the Aprons display at Publix one day. Even though I didn’t stop to investigate, I couldn’t it out of my head. Turns out this isn’t what they were talking about at all, but the idea of rich butter and tangy tomato sounded really good. As much as I love more complex sauces, made with olive oil and wine and herbs and so forth, I adore the sheer simplicity of this one. It’s very similar to my go-to Linguine with Garlic, Tomatoes and So Forth but even simpler. A lot of recipes for Tomato Butter call for onion but I wasn’t in an onion mood so I did garlic instead but I kept it to just a couple of cloves instead of my usual garlic-overload. The choice is yours.
- Linguine, 1 pound
- Heirloom Tomatoes, 2 pounds
- Butter, 1 1/2 sticks (3/4 cup)
- Garlic, 2 to 3 small cloves
- Salt and Pepper
As the tomatoes cook down, smash them up a bit with the back of a spoon. By now the water is probably boiling so put the pasta in to cook. If the tomatoes are nice and soft you can turn the heat off and let them sit until the linguine is ready.