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This homemade tomato butter transforms ordinary bread into a luxury with minimal effort. The roasted tomatoes caramelize under the broiler, concentrating their natural sweetness while herbs and garlic infuse the butter with Mediterranean flavors that elevate any meal from basic to memorable.
I first made this tomato butter for an impromptu dinner party when I realized I had nothing fancy to serve with bread. Now it's requested at every gathering, and my brother-in-law actually brings his own container to take some home after family dinners.
Ingredients
- Cherry or grape tomatoes: These small varieties concentrate flavor better than larger tomatoes and roast more evenly
- Dried thyme: Provides an earthy herbal note that complements the sweetness of roasted tomatoes
- Dried oregano: Adds traditional Mediterranean flavor that stands up well to the roasting process
- Garlic: Fresh cloves deliver pungent depth that mellows when mixed with butter
- Dried red chili flakes: Just enough heat to wake up your palate without overwhelming the other flavors
- Salt: Enhances all other ingredients and balances the natural sweetness of the tomatoes
- Unsalted butter: Use high quality butter at proper room temperature for the smoothest integration
Step-by-Step Instructions
- Roast the Tomatoes:
- Preheat your broiler to high heat and position a rack about 6 inches from the heating element. Line a rimmed baking sheet with foil and spread the tomatoes in a single layer. Broil for 6 to 7 minutes, shaking the pan occasionally to ensure even browning. You want them to blister and release their juices while developing some caramelization. The skins will split and wrinkle as they cook, which is exactly what you want. Remove from the oven and allow to cool completely to room temperature.
- Prepare the Tomato Mixture:
- Once cooled, drain the excess liquid from the tomatoes and transfer them to your food processor. Add the dried thyme, oregano, quartered garlic clove, red pepper flakes, and salt to taste. Pulse the mixture several times until finely chopped but not completely smooth. You want to maintain some texture rather than creating a puree. This usually takes 5 to 7 pulses depending on your food processor.
- Incorporate the Butter:
- Cut the room temperature butter into approximately 1-inch cubes and add them to the processor with the tomato mixture. The butter must be properly softened for successful incorporation. Process for 25 to 30 seconds until completely blended, stopping to scrape down the sides of the bowl as needed. The finished butter should have a smooth consistency with visible flecks of herbs and tomato throughout.
- Transfer and Store:
- Scoop the finished tomato butter into a small covered container. You can serve it immediately while still soft, or refrigerate it for later use. If refrigerating, allow it to sit at room temperature for about 20 minutes before serving for the best spreadable consistency.
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The moment I serve this tomato butter, conversations pause as everyone tries to identify what makes it so special. The secret is patience during the roasting step letting those tomatoes develop deep caramelization is what transforms this from just flavored butter into something worthy of building a meal around.
Perfect Pairings
Tomato butter elevates far more than just bread. Toss a tablespoon with hot pasta for an instant sauce that clings beautifully to every strand. Melt it over grilled fish or chicken for a silky finish that brightens without overwhelming. My personal favorite is spreading it on sourdough bread before grilling for the ultimate upgraded grilled cheese sandwich.
Storage Solutions
While the recipe indicates a one-week refrigeration timeframe, I've successfully kept this butter for up to two weeks when stored in an airtight container. For longer preservation, portion the butter into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag. These portions defrost quickly and maintain excellent flavor for up to three months, making impromptu entertaining effortless.
Make It Your Own
The base recipe is wonderfully adaptable to your preferences. For a Mediterranean twist, incorporate a tablespoon of finely chopped olives and a teaspoon of lemon zest. Craving something smokier? Substitute smoked paprika for the chili flakes. During summer months, I often add a handful of fresh basil leaves during the final processing for a bright, seasonal variation that showcases garden herbs.
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This tomato butter is a simple yet transformative condiment that will make your meals unforgettable. Give it a try, and you'll always want a jar in your fridge!
Frequently Asked Questions
- → Can I use different types of tomatoes for this butter?
Yes, while the recipe calls for cherry or grape tomatoes which offer concentrated flavor and sweetness, you can substitute with regular tomatoes. Just cut them into chunks and roast until they release their juices and start to caramelize.
- → How long will tomato butter keep in the refrigerator?
The tomato butter will stay fresh for up to one week when stored in an airtight container in the refrigerator. Let it come to room temperature before serving for the best spreadable consistency.
- → What are some creative ways to use tomato butter?
Beyond spreading on bread, try melting it over grilled steaks or chicken, tossing with hot pasta, using as a base for pan sauces, stirring into risotto, or spreading on corn on the cob. It also makes an excellent compound butter for finishing seafood dishes.
- → Can I freeze tomato butter?
Yes, tomato butter freezes well. Portion it into ice cube trays or form into a log wrapped in parchment paper and freeze. Frozen tomato butter will keep for up to 3 months. Thaw in the refrigerator before using.
- → Can I adjust the spice level of the tomato butter?
Absolutely. The chili flakes add a mild heat that complements the sweetness of the tomatoes. You can increase the amount for more spice, reduce or omit it completely for a milder flavor, or substitute with fresh chilis to taste.
- → Is it possible to make this with fresh herbs instead of dried?
Yes, fresh herbs work beautifully in this recipe. Use 1½ teaspoons each of fresh thyme and oregano instead of ½ teaspoon dried. You can also experiment with other fresh herbs like basil, rosemary or sage.