My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, September 15, 2012

Sun-Dried Tomato Butter

There is a good chance I will need to make more sun-dried tomatoes in olive oil before the season is over. I'm using these in everything. Try this soup enhancement with some of your soups, such as lentil soup, or your pasta soups.

makes 8 pats
print recipe

1/2 cup (1 stick) unsalted butter, softened
2 tablespoons finely minced, drained oil-packed sun-dried tomatoes
1 fresh or canned plum tomato, peeled, seeded and chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped scallions
1 large clove garlic, minced
Juice of 1/2 lemon (use fresh lemon juice only)
Salt and freshly ground black pepper, to taste

1. Combine all the ingredients except the salt and pepper in a medium size bowl. Using a hand held electric mixer, beat it thoroughly to blend. Add the salt and pepper, then beat just to mix it in.

2. Spoon the butter onto a sheet of waxed paper and shape it into a cylinder about 8 inches long and 1 inch thick. If the mixture is too soft to shape, refrigerate it until it stiffens somewhat and is easier to roll. After shaping, wrap the roll in the waxed paper and refrigerate for up to several days. Cut into pats to serve.


  1. i want to make this! i am looking for more tomatoes on my trip up north this morning.


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