The only time I ever tried sun-dried tomato butter was at an Italian restaurant called Pete's Place in Singapore, many years ago. They had this wonderful spread of breads that you can help yourself to, and I would go straight for the orangey-coloured sun-dried tomato butter. It just had that "umami" flavour from the tomatoes that made it taste so addictive, I would keep going back for more. Since I had a jar of sun-dried tomatoes in the fridge that I hardly use, I figured I might as well turn it into this delicious butter that is versatile enough that you can also use them as a flavour topping for steaks (so good!!!), chicken, seafood, vegetables, pasta or anything you like. It's also a great and easy way to use up any leftover sun-dried tomatoes you may have. Sun-dried Tomato Butter Ingredients 1 cup (250g/8oz) butter, softened 2-3 tbsp finely chopped sun-dried tomatoes, drained 1 tbsp chopped parsley (or a small handful) 1 tsp finely chopped garlic Salt and black pepper, to taste Method In a medium bowl, beat the butter with an electric mixer until smooth and creamy. Add the rest of the ingredients (I used a small electric chopper/blender to chop them finely together) and beat until well combined. Store in an airtight container and refrigerate for an hour before serving to allow the flavours to develop. Alternatively, roll it up in clingwrap into a sausage shape, which makes it easier to cut out portions as and when needed. Keeps refrigerated for up to approximately 2 weeks. Freeze if you want to keep it for longer. Use it as a delicious spread for breads, or as a flavoursome topping for steaks, pastas or vegetables. Before using, remove from fridge and let it soften and come to room temperature before using as a spread on breads. If using on steaks, place a slice of butter on top of the hot steak and let it melt into deliciousness!