For an even richer flavor, consider roasting the garlic clove before adding it to the food processor. Don't discard the tomato liquid! It can be used to add a burst of flavor to soups, sauces, or salad dressings. Feel free to experiment with other herbs such as basil, rosemary, or marjoram. For a vegan alternative, substitute the butter with a plant-based butter substitute.
Tomato Butter
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PREP TIME10 mins
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COOK TIME7 mins
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TOTAL TIME17 mins
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SERVING20 People
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VIEWS12
Transform your summer tomato bounty into a luscious compound butter, bursting with sun-kissed flavor! This vibrant creation is divine stirred into warm pasta, melting over succulent roasted meats, delicate fish, or crisp vegetables. Imagine it generously spread on crusty crostini, hearty artisan bread, fluffy cornbread, or golden biscuits – the possibilities are endless!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol24 mg
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Fiber0 g
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Protein0 g
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Saturated Fat6 g
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Sodium3 mg
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven's broiler to high heat. (5 minutes)
02
StepArrange the tomatoes on a foil-lined, rimmed baking sheet, positioning them about 6 inches from the broiler. (2 minutes)
03
StepBroil the tomatoes until they begin to brown, releasing their flavorful juices. Shake the pan occasionally to ensure even browning, approximately 6 to 7 minutes. Remove from the oven and allow the tomatoes to cool completely. (15 minutes)
04
StepDrain the cooled tomatoes, reserving any flavorful liquid. Transfer the tomatoes to a food processor. Add the thyme, oregano, garlic, and red pepper flakes. Pulse until the mixture is finely chopped, but not entirely smooth. (3 minutes)
05
StepCube the softened butter and add it to the food processor. Blend until the butter is fully incorporated into the tomato mixture, scraping down the sides of the bowl as needed, about 25 to 30 seconds. For a smoother consistency, process for a longer duration. (5 minutes)
06
StepTransfer the tomato butter to a small, covered dish. It can be served immediately or stored in the refrigerator for up to 1 week. (2 minutes)
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Please Rate
Joesph Morissette
Jun 27, 2025So easy and so good. I've been putting it on everything!
Abbie Oconnell
Jun 23, 2025Freezing it in small portions is a great idea!
Rene Johnston
Jun 23, 2025This is my new go-to recipe for using up extra tomatoes.
Joany Bartoletti
Jun 19, 2025The flavor is incredible. The red pepper flakes add just the right amount of heat.
Monty Kris
Jun 7, 2025I made this last night and put it on some grilled salmon. It was amazing!
Liliane Gleason
Jun 7, 2025I used basil instead of thyme and oregano and it was delicious.
Johathan Swaniawski
Jun 2, 2025Fantastic butter! Will definitely make this again.
Jovany Labadie
May 17, 2025Next time, I'll try roasting the garlic first to mellow out the flavor a bit.