Butter Makes Everything Better

With tomatoes being one of our primary summer crops we always like to try different recipes using what we have in abundance. Even though our crop won’t be ready for a few more months there’s never a shortage of sun dried tomato’s at your local grocery store.

Here's a photo of a rogue tomato plant in the greenhouse just dying to make it's debut!

We like using flavored butter’s for lots of dishes we make for our family. They are great on steaks, warm breads, potatoes, pasta and one of my favorites, corn on the cob! Below is a basic recipe that can be adapted and changed depending on your favorite herbs but we never forget to add the garlic!

Since buying and eating local foods is something our family likes to do I’ll suggest using Shatto Milk’s fresh butter. Shatto is a local family owned dairy from the Kansas City area and they also make some of the best chocolate milk we’ve ever tasted! Have a great weekend!


Sundried Tomato Butter

• 1 lb. Softened Butter

• 12 pieces sundried tomatoes

• 3 cloves garlic

• 2 Tbsp. basil, julienne

• 3 Tbsp. parsley, chopped

• Salt and Pepper to taste

• 1 Lemon, Zest

In a mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.

Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper. Chill before using.