This Tomato Butter recipe is the perfect way to take advantage of the abundance of fresh tomatoes in your garden right now!
Bursting with sweet tomato flavour from ripe baby tomatoes and fresh herbs, this compound tomato butter is simple to make and can be used in a variety of ways.
Compound butter recipes (flavoured butter) are an easy way to introduce a different taste to your usual weeknight meals. I always have at least one flavoured butter in my fridge here at home.
This vibrant tomato version is great to stir through some pasta for a rich buttery tomato sauce, put on top of your favourite steak or spread onto some sliced crusty bread then pop into the oven for a tomato-ey twist on garlic bread.
Table of Contents
Why you will love this recipe
- simple to make
- intense tomato flavour
- great way to make use of a garden full of summer tomatoes
What you need to make tomato butter
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- miniature/baby tomatoes - such as Grape, Mini Roma or Cherry Tomatoes (I used Mini Roma)
- unsalted butter
- garlic
- fresh thyme
- fresh oregano
- salt
- black pepper
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make tomato butter
- Halve the tomatoes and place them on a baking sheet, then grill/broil.
- Place tomatoes in a small food processor.
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- Along with garlic, salt and pepper.
- Blend, then allow to cool.
- Add herbs and softened unsalted butter and blend until well combined.
- Roll into a log using parchment paper or spoon into a container to refrigerate until needed.
Top tips for the best result
- Halving the baby tomatoes is so the juice inside the tomatoes gets direct heat to reduce the amount of liquid and help amp up the tomato taste.
- You can swap the unsalted butter for salted butter and omit the extra salt.
- If you don't have a small food processor you could use an immersion blender.
Storage
Leftovers can be kept in the refrigerator for up to a week.
Tomato butter is suitable for freezing.
Other recipes you may enjoy
Chicken Sandwiches - so much more than your average chicken sandwich! A creamy chicken salad with fresh herbs and walnuts for crunch, between slices of fluffy white bread.
Pesto Butter - packed with fresh basil, garlic and parmesan, this super easy compound butter is the perfect condiment to stir through a bowl of mashed potatoes.
Zucchini Slice - full of fresh vegetables like capsicum, carrots and spring onion this slice is a fun way to eat your veggies!
📖 Recipe
Tomato Butter
Ingredients
- 200 g unsalted butter cubed slightly softened
- 400 g miniature/baby tomatoes I used Mini Roma tomatoes
- 1 garlic clove halved and core removed
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh oregano finely chopped
- ½ teaspoon cooking salt
- ¼ teaspoon fresh black pepper
Watch me make this recipe
Instructions
- Preheat your oven grill/ broiler to high.
- Halve the tomatoes and place them on a lined (see my notes) baking sheet cut side up.400 g miniature/baby tomatoes
- Place them under the grill about 8 - 10 cm (3 - 4") below the element.
- Grill for 6 - 8 minutes until they start to char and become soft and jammy.
- Place tomatoes in the bowl of a small food processor, along with garlic, salt and pepper.1 garlic clove½ teaspoon cooking salt¼ teaspoon fresh black pepper
- Blend until mostly smooth, then allow to cool (see my notes).
- Once cool, add herbs and softened unsalted butter to the processor.2 teaspoons fresh thyme leaves1 tablespoon fresh oregano200 g unsalted butter
- Blend until well combined, scraping down the sides as you go.
Notes
- I line my baking sheet with a layer of foil and then a layer of baking/parchment paper so they don't stick.
- Speed up the cooling process by spreading this tomato paste onto a plate etc and then placing it in the fridge (or freezer) to chill.
- Halving the tomatoes is so the juice inside the tomatoes gets direct heat.
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Email yourself a link to this page and come back later.
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