Tomato Herb Butter

By khojnicki

Ingredients

• 1/4 c EVOO
• 2 garlic cloves, minced
• 3 small shallots, minced
• 1 pt. cherry tomatoes, halved
• 1/4 c dry white wine
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper
• 1/4 c unsalted butter
• 3 tbsp finely chopped herbs (cilantro, parsley, green onion)
• Serve with sauteed tilapia fillets (seasoned with salt and pepper), and sauteed sweet potatoes and beans (cubed, seasoned with salt and pepper). Top with avocado yogurt sauce (greek yogurt; ripe, mashed avocado, lemon juice, salt and pepper)

Details

Servings 2

Preparation

Step 1

Heat 1 tbsp oil in a saute pan over medium heat. Add garlic and shallot. Cook 6 mins or until soft. Add tomatoes, wine, salt and red pepper. Cook 15 mins or until tomatoes break down and release their liquid. Remove from the heat and cool 2 mins. Add butter, herbs and remaining 3 tbsp oil and stir until the butter melts. Serve immediately.