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This DIY tomato butter turns plain bread into something special with very little work. Tomatoes get sweet and rich under the broiler, while the herbs and garlic give the butter a Mediterranean kick that makes any regular meal taste amazing.
I whipped up this tomato butter the first time when friends came over and I had nothing fancy for the bread basket. Now everyone asks for it whenever we get together, and my sister's husband always brings his own container to take leftovers home after family meals.
Ingredients
- Cherry or grape tomatoes: The tiny ones pack more flavor and cook more evenly than big tomatoes
- Dried thyme: Gives that woodsy flavor that goes great with the sweet roasted tomatoes
- Dried oregano: Brings that classic Mediterranean taste that handles high heat cooking well
- Garlic: Whole cloves add rich flavor that gets milder when mixed with butter
- Dried red chili flakes: Just a touch of spice to liven things up without burning your mouth
- Salt: Brings out all the other tastes and balances the tomatoes' sweetness
- Unsalted butter: Grab the good stuff and make sure it's truly soft for the best mixing results
Step-by-Step Instructions
- Cook The Tomatoes:
- Turn your broiler to high and set a rack about 6 inches from the heat. Cover a baking sheet with foil and arrange tomatoes in one layer. Cook for 6 to 7 minutes, giving the pan a shake now and then for even browning. You want them bubbling with split skins and some brown spots. Take them out and let them cool completely.
- Mix The Flavor Base:
- After they're cool, drain off extra juice from the tomatoes and put them in your food processor. Throw in the thyme, oregano, cut-up garlic clove, red pepper flakes, and salt to your liking. Hit pulse a few times until everything's chopped small but not totally smooth. You'll want some bits for texture, usually about 5 to 7 quick pulses.
- Add The Butter:
- Cut the soft butter into chunks about an inch big and drop them into the processor with your tomato mix. The butter needs to be really soft or it won't blend right. Run the processor for 25 to 30 seconds until everything's mixed together, stopping to scrape down the sides if needed. Your finished butter should look smooth but with little specks of herbs and tomato throughout.
- Save For Later:
- Scoop your tomato butter into a container with a lid. You can use it right away while it's soft, or stick it in the fridge for later. If it's been in the fridge, let it sit out about 20 minutes before serving so it gets nice and spreadable again.
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Whenever I bring out this tomato butter, people stop talking mid-sentence to figure out what makes it taste so good. The real trick is taking your time with roasting those tomatoes. Getting them really caramelized is what turns this from just butter with stuff in it into something worth planning your whole meal around.
Fantastic Food Matches
Tomato butter works on way more than just bread. Drop a spoonful into hot pasta for a quick sauce that sticks to every bite. Let it melt over grilled fish or chicken for a buttery topping that adds brightness. My favorite way to use it is spread on sourdough before making grilled cheese. It takes the sandwich to a whole new level.
Keeping It Fresh
The recipe says it lasts a week in the fridge, but I've kept mine good for up to two weeks in a sealed container. If you want it to last even longer, spoon the butter into an ice cube tray and freeze it. Once solid, pop the cubes into a freezer bag. They thaw quickly and taste just as good for up to three months, making last-minute snacks or meals super easy.
Customization Ideas
You can easily change this recipe to suit what you like. For a taste of the Mediterranean, mix in a spoonful of finely chopped olives and some lemon zest. Want something with more depth? Swap the chili flakes for smoked paprika. In summer, I like throwing in a handful of fresh basil at the very end of blending for a bright, seasonal twist that shows off garden herbs.
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This tomato butter might be simple but it'll change your meals completely. Give it a shot and you'll never want your fridge to be without it!
Frequently Asked Questions
- → Can I swap in other tomato types for this spread?
Sure thing! The recipe suggests cherry or grape tomatoes because they pack more flavor and sweetness, but regular tomatoes work too. Just chop them up and roast until they get juicy and start to brown at the edges.
- → How long can I keep this tomato butter?
Your tomato butter will stay good for about a week when kept in a sealed container in the fridge. Take it out a bit before you want to use it so it gets soft enough to spread nicely.
- → What are some cool ways I can use this butter?
Besides putting it on toast, try it melted over grilled meats, mixed into hot pasta, used to start a quick pan sauce, stirred into creamy risotto, or slathered on corn. It's also great dabbed on fish right before serving.
- → Can I stick this butter in the freezer?
You bet! Freeze small amounts in ice cube trays or roll it into a log with parchment paper and freeze that way. It'll stay good for about 3 months frozen. Just let it thaw in the fridge when you're ready to use it.
- → Can I make this butter less spicy?
For sure. The chili flakes add just a bit of heat that goes well with the sweet tomatoes. You can add more if you like things spicy, cut back or skip them if you don't, or try fresh chilis instead to get the heat level just right.
- → Can I use fresh herbs instead?
Fresh herbs work great here. Try 1½ teaspoons each of fresh thyme and oregano instead of the ½ teaspoon dried amounts. Feel free to play around with other fresh herbs too, like basil, rosemary or sage.