A trip to the farmers’ market on Saturday yielded a loaf of Prager Brothers épi bread, a bag of sun dried tomatoes, and a new recipe idea, straight from a farmer’s kitchen. The idea was to put the sun dried tomatoes in a food processor with butter. I tried it as soon as I got home. Unsurprisingly, the combination was delicious. Here’s how I made it and then packed it as a side for lunch.
Sun Dried Tomato Butter with Toasted Pecans
- 2 handfuls of sun dried tomatoes
- 1 handful of pecans, toasted
- About 4 tablespoons of unsalted butter, cut into chunks
- 1 pinch of salt and pepper
- Pulse the sun dried tomatoes in the food processor for 10-20 seconds.
- Leaving the blade running, drop four or five pecans in at a time. This will help lift the tomatoes from the sides of the processor. Do this until all the pecans are gone, stopping the processor two or three times to scrape down the sides with a spatula.
- Leave the processor running and drop in all the chunks of butter. Process until all the ingredients are incorporated. You may have to stop the processor to scrape down the sides.
- Taste the mixture. Add salt and pepper. The butter should look creamy, reddish, light, and speckled with bits of pecan and tomato.
- Using a spatula, scrape the butter out of the processor and into a mason jar. Secure the lid. The butter will keep well in the refrigerator for about a week.
- Rip off a section of épi bread, and place it in the bottom of a wide-mouth mason jar.
- Set a small (3″x 3″) square of parchment paper on the counter. Scoop one tablespoon of sun dried tomato butter on top of it.
- Set the square of parchment paper with butter on top of the bread. Secure the mason jar lid.
- At lunch, set the parchment paper on the table. Rip pieces of bread off and dip them in the butter.