The recipe for these real red pork tamales hails from Jalisco, Mexico. Pork shoulder and a fiery tomato sauce make up the tamales’ filling.
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Total Time: | 17 mins |
| Servings: | 20 |
Ingredients
- 2 cups cherry or grape tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 clove garlic, peeled and quartered
- ¼ teaspoon dried red chili flakes
- salt to taste
- 2 sticks unsalted butter, at room temperature
Instructions
- Preheat the oven’s broiler to high heat.
- Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
- Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
- Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
- Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
- Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.
- Tomato butter can be frozen for up to 3 months.
Reviews
this is good. It’s one recipe I use a lot. During the summer. love making pasta with vegetables from the Garden. with it. some of my friends thought I was strange making it up. until they tasted it. I’m always trying different Herbs too.
This is so amazing!! Used a combo of grape and cherry tomatoes; broiled for almost 10 mins, stirring/shaking the pan every two min so the skins had some char/blistered. Used fresh thyme since I had it in my garden – but otherwise? As directed. I made last night and tried today – to let the flavors meld. This is great on crostini! I also made to dab on eggs (add feta!), and great for the “T” for a BLT! I also spread a thin layer in the middle for a grilled cheese (with tomato butter!) sandwich! Haven’t yet but can see this going great with fish or pasta! Versatile and delicious! It makes a lot so while I have plenty of plans for this in the next day or two, plan to freeze any extra in ice cube trays. Thanks luftflcat!!! I would have never thought to use up garden tomatoes this way!