Grating your beefsteak tomatoes on a cheese grater is one of the coolest tomato hacks! It cuts down the cooking time to under 20 minutes, but tastes like it's taken you all Sunday to prepare. Just make sure you start out with ripe delicious tomatoes!
Check out the video to see the whole process!
For the Butter:
2 Garlic Scapes (or Garlic Cloves)
1/4 pound Butter, unsalted and room temperature
Pinch of Salt
Snap your garlic scape into two inch pieces. Place into food processor and pulse until chopped coarsely.
Scrape down the sides and add butter. Pulse until incorporated.
Store in an airtight container for up to a week.
For the Sauce:
1.5 pound Beefsteak tomatoes
Generous Pinch of Salt
2 Garlic Cloves, Crushed
1 Thyme Bunch
1 Tablespoon Garlic Scape Butter (or Unsalted Butter)
Cut the non-stem side of the tomato off.
Grate tomato on the biggest side of the cheese grater. Salt generously.
Heat oil in a large skillet. Brown garlic cloves, about three minutes.
Add thyme until brown and fragrant, about one minute.
Pour in grated tomato and cook down until thick, about 12 to 15 minutes. Make sure to stir occasionally.
Once thick, add butter and stir. Eat immediately or save in an air tight container for up to five days.