Tomato Butter

Tomato compound butter in a gray bowl on a wooden board with cherry tomatoes, garlic and herbs.

Tomato Butter is full of flavour, using ripe and sweet baby tomatoes. This compound tomato butter has garlic and fresh herbs, and it's so easy to make yourself at home.

Course Spread

Cuisine International

Total Time 25

Servings

Calories 151kcal

Author Lee-Ann Grace

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

Metric - US customary

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 clove, ½ teaspoon cooking salt, ¼ 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 leaves, 1 tablespoon fresh oregano, 200 g unsalted butter
Blend until well combined, scraping down the sides as you go.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition