Side Dish

Tuscan EVOO Butter is for Side Dish.

Tuscan EVOO Butter takes 10 minutes to prepare.

Tuscan EVOO Butter takes several minutes to cook.

Tuscan EVOO Butter makes 60 servings.

The ingredients for Tuscan EVOO Butter are:

16 tbsp Butter, Unsalted
14 gram(s) or 1/2 oz Sun-Dried Tomatoes
Clove Garlic, 3 gram(s)
1/2 Tbsp Basil
1/2 Tbsp Tomato Powder (I use Silk Road Spice Merchants - can be ordered online, but I get it locally in Alberta - excellent quality products)
1/4 cup Extra Virgin Olive Oil
1/2 tsp Garlic powder
1 tsp Paprika
1/4 tsp Pepper, red or cayenne

Here is how you make Tuscan EVOO Butter:

Have ingredients at room temp, for easy blending.Pour boiling water over dried tomatoes and cover - leave until water has cooled, then drain off. Give a quick rinse if removal of added sodium is of importance.Finely mince both garlic and softened tomatoes, until paste consistency - there will still be little bits of noticeable tomatoe for texture and visual interest. Place room temp butter and oil into a glass or SS mixing bowl/processor. Its preferable to use a processor with heavy gage wire whisk - I prefer to make butter from scratch, but will leave that process out and just show this as using store-bought butter. Add all remaining ingredients. Blend on slow to medium setting as butter doesn't need much more added work, but make sure everything is well-blended.Divide into half or quarter cup portions, and either wrap with wax paper and wrap again with foil to retain flavour while in freezer or fridge.Serving Size:?60, 1 tsp servings

The nutritional information for Tuscan EVOO Butter is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 36.0

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 3.3 mg
• Total Carbs: 0.3 g
• Dietary Fiber: 0.1 g
• Protein: 0.1 g