Butter and tomatoes are all you need for this unexpected combination of flavors! Roasted tomato butter is a versatile spread for everything from bread to pasta to steak.
Why we love this recipe!
It’s the most wonderful time of the year! And by that, of course I mean tomato season. Big, juicy, sweet, so delicious you can eat them all by themselves, local tomato season.
And while I am sure the other 49 states in the Union are happy with their local tomatoes, here in New Jersey we take special pride in ours.
I love them in salads, I love them with pasta, I love them fried, and I love them made into tomato butter. Yep – creamy, dreamy tomato butter that you can slather on to anything from bread to pasta to steak. Yes please and thank you.
(Oh, and if you are wanting to make this when it is NOT tomato season, definitely go for cherry tomatoes. They keep their tomato flavor all year round.
Ingredients you need for this recipe
- Tomatoes (regular or cherry tomatoes in season, cherry tomatoes when tomato season is over
- Butter
During the tomato season of year the local cherry tomatoes are so addictively sweet and scrumptious, you better buy two pints. One for making tomato butter and one for snacking on while you make the tomato butter.
For the butter, you can of course use regular old salted butter and it will work just fine.
But if you have an extra 15 minutes, you can turn plain old heavy cream into your own butter with your mixer or food processor. That’s what I do, and it’s just plain heaven.
However you decide to handle the butter, you want it nice and soft and room temperature.
Here’s how to make this delectable infused butter
STEP ONE: Slide your tomatoes into the oven and bake them until they are splitting apart a little and the juice is running out. This is best done on a foil-lined baking sheet to cut down on the clean-up time.
STEP 2: Once they are cooked and cooled, pop them in your food processor and give them a good whirl until they are nice and smooth. A few tiny pieces are fine, but in general you want them smoothish.
STEP 3: Now spoon the tomato into the softened butter. Start with a couple of tablespoons and keep adding it until your butter is as tomato-y as you like it. I like mine nice and tomato-y. And that’s all there is to it!
Well, except for tearing off a hunk of bread, slathering it with tomato butter, topping it with a fresh basil leaf and taking a big bite.
Oh yes.
It’s also just lovely stirred into fresh hot pasta, or dolloped onto a hot grilled filet mignon…I could keep on going, but I think you see where all this is leading. Go butter up some tomatoes!
We’d love your review of this recipe!
If you try this recipe, I would love to hear how it came out for you! I’d be super grateful if you could leave a star rating and your thoughts in the Comments section below. Your experience will help both us and your fellow readers. 🥰
PrintRoasted Tomato Butter
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 pound tomato butter. Can be reduced or increased as needed. 1x
- Category: Staples
- Method: Oven
- Cuisine: American
Ingredients
- 1 pint cherry tomatoes (fresh picked local ones if you can find them!)
- 1 pound salted butter, softened
Instructions
- Line a rimmed baking sheet with foil and spray with cooking spray. Preheat oven to 425.
- Lay cherry tomatoes on the baking sheet in a single layer. Roast until the skins start to split and the juices are running out, about 10-15 minutes. Cool.
- Put the roasted tomatoes in a food processor and process until smooth.
- Put the softened butter in a bowl and stir. Start adding the tomato puree by tablespoons until the butter has the amount of tomato flavor you like.
Notes
Tomato butter is great stirred into hot pasta, spooned on top of hot grilled steak or burgers, or spread on french bread and topped with fresh basil!
J says
Do you have a serving size for this?
Hi J! Well, it makes about a pound. If you figure folks might want a couple of tablespoons each (I promise this stuff is addictively good!) that would be an ounce a person, so it would serve 16. If you think your crowd might like a little less, I think it could go as far as a tablespoon a person – so 32 people! It’s probably somewhere in between. Hope this helps! :)
Nutmeg Nanny says
Oh man, this looks so fantastic! I need to taste this asap, I love it :)
You do!! :)
Joanne says
I really cannot imagine anything more droolworthy than this. Roasted tomatoes are MY LIFE right now!!
Gina says
This looks awesome, I love infused butter. Um, correction- I love butter and anything that enhances it is my best friend! haha, great recipe anyway, I’m psyched to try!