toast-with-tomato-butter-and-marjoram-56389812.json

{
    "directions": [
        "Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.",
        "Pur\u00e9e butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.",
        "Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.",
        "Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months."
    ],
    "ingredients": [
        "4 medium yellow tomatoes (about 3/4 pound)",
        "1 1/2 teaspoons olive oil",
        "1 medium shallot, finely chopped (about 1/4 cup)",
        "1/2 teaspoon kosher salt",
        "1/2 cup (1 stick) unsalted butter, room temperature",
        "1 1/2 teaspoons chopped fresh marjoram",
        "1/2 baguette, sliced on a bias, toasted",
        "Flaky sea salt",
        "Freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tomato",
        "Saut\u00e9",
        "Kid-Friendly",
        "Quick & Easy",
        "Lunch",
        "Summer",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Toast with Tomato-Butter and Marjoram",
    "url": "http://www.epicurious.com/recipes/food/views/toast-with-tomato-butter-and-marjoram-56389812"
}