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Tomato Butter

Ingredients:

6 two-inch marigold heads, (Don’t panic, they’ll be dried and ground to a powder per directions)

¼ teaspoon paprika chili powder

¼ teaspoon poblano pepper (dried and ground)

A dash (1/16 teaspoon) of NapaStyle gray sea salt

1 Tablespoon flour

2 cups peeled and seeded red Roma tomatoes, mashed and puréed

½ cup cooled clarified butter

Directions:

Pull petals off the marigold heads, discard heads, and let petals dry; the humidity will determine how long the drying will take.

Rub dried petals between the palms of your hands to produce marigold powder.

Combine marigold powder, spices, and flour, and put to one side.

Slash skins of your tomatoes.

Drop tomatoes into boiling water for several seconds.

Remove tomatoes and peel.

Cut open tomatoes and remove seeds.

Slice tomatoes thin and sauté until brown.

Let tomatoes cool, then purée in a blender.

Combine paprika chili powder, pepper, and salt with tomatoes.

Stir.

Add clarified butter.

Whip until smooth.