Ingredients

• 4 medium yellow tomatoes (about 3/4 pound)
• 1 1/2 teaspoons olive oil
• 1 medium shallot, finely chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 teaspoons chopped fresh marjoram
• 1/2 baguette, sliced on a bias, toasted
• Flaky sea salt
• Freshly ground black pepper

Instructions

1. Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
2. Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
3. Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
4. Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.