Tomato Basil Butter
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Tomato basil butter brings Mediterranean flair to the table. The blend of soft butter, sun-dried or fresh tomatoes, and aromatic basil pairs perfectly with baguette, grilled vegetables, or pasta. The Ayurvedic version adapts the ingredients to the doshas: nourishing and calming for Vata, reduced tomatoes for Pitta, and moderation of butter for Kapha.
Preparation time: 10 minutes
Enjoy with plenty of butter and high-quality tomatoes, a pinch of pepper or ginger adds warmth.
Use few or mild tomatoes, add lots of fresh basil for a cooling effect.
Use little butter, increase tomato content, and optionally add chili for lightness.
Ingredients
100 g soft butter or ghee (reduce butter for Kapha)
3 dried tomatoes in oil, finely chopped, or 1 small fresh tomato, finely diced
1 handful of fresh basil, finely chopped
Salt to taste
Freshly ground black pepper (optional, especially for Vata/Kapha)
1/2 teaspoon lemon juice (optional, for Kapha)
Preparation
Place the butter or ghee in a bowl.
Finely chop the tomatoes and basil.
Add everything to the butter and mix thoroughly.
Season to taste with salt and, if desired, pepper and lemon juice.
Pour the butter into a jar or small bowl and store in the refrigerator.
Enjoy on warm bread, with pasta, grilled vegetables, or as a flavorful dip for raw veggies.
DIPS & CHUTNEYS