Stove-top Shio Koji Tomato Butter
I was recently asked about whether my original Roasted Shio Koji Tomato Butter could be adapted to use canned tomatoes. I suspected yes, but wanted to test it out for myself. I went to the pantry, pulled a can of tomatoes from the shelf and went to work.
Why didn’t I do this sooner? The original recipe is amazing but really a weekend project. My new and improved recipe is one that comes together in a snap AND can be made year round.
Will I still make the original recipe from fresh tomatoes? Probably. There is a difference in flavor between many heirloom tomatoes (my favorites being Early Girls and Brandywines) and the standard tomato used in canned tomatoes. Not to mention it is a terrific recipe for when you have a glut of tomatoes on your hands.
Still, I envision that this stove-top version will make more appearances in my kitchen than the OG recipe.
INGREDIENTS
28 oz (794g) diced or crushed tomatoes, unsalted
1 Tbsp + 1 tsp shio koji
2 Tbsp olive oil
DIRECTIONS
Add tomatoes and shio koji to a medium saucepan and heat over medium heat. Cook for 10-15 minutes until the liquid has evaporated. Stir frequently to ensure that it doesn’t burn. Set aside to cool slightly.
Transfer the tomato mixture to a high powered blender along with the olive oil. Puree until smooth.
Serve with eggs, dollop into broths to increase savoriness or as a dip for breads and crudite.
NOTES
You can use whatever canned tomatoes you have on hand but if you want even more depth, opt for fire roasted.
If you are having a difficult time tracking down shio koji you can always use salt instead. Start with 1 tsp kosher salt and then add more based on your preference.