Caper, Tomato, and Olive Butter
Caper, Tomato, and Olive Butter is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 2g of protein, and 25g of fat. It works well as a side dish. Head to the store and pick up butter, bottled capers, oregano leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
In a food processor, whirl together butter, garlic, and anchovies until smooth.
Add remaining ingredients and pulse 3 times (you want the ingredients to be coated in butter but still in large chunks).
Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto the plastic. Lift the top edge of the plastic up and over the butter to meet the bottom edge of the plastic.
Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of the plastic to seal. Chill until firm, about 30 minutes.
Remove plastic wrap and slice off 1/4 in. portions (about 1 tbsp.) to serve over grilled steaks.
Make Ahead: Up to 1 week (keep chilled), or up to 1 month (keep frozen, wrapped in several layers of plastic).