Tomato Butter

We already discussed what to do if you have a surplus of basil from you garden (Basil Infused Oil!). But what about tomatoes?? When we grew tomatoes at our old house, most of them never made it into the house because I had a habit of eating them directly off the vine. Oooops. If I was lucky, some made it into salads like this one and a delicious goat cheese pasta dish like this one.

And then there was tomato butter…

It’s sweet from the tomatoes and super buttery from….the butter!

It’s delicious on toasted bread and grilled fish/shrimp, and  I imagine it would be amazing stirred into a pot of fresh pasta.

It’s basically an excuse to smear a whole lot of butter onto something. It’s full of tomatoes!

And we’re off!

Three ingredients.

Tomato, butter & basil. Use good butter! My butter is totally dented.  In real life I drop things… A LOT.

Tomatoes go onto a baking sheet.

They get broiled under the broiler.

See the juice that comes out of those blistered skins? Righteous!

Now we bring the tomatoes over to food processor land. They get whirred up.

Add a little basil while you’re at it.

Tomato Basil puree meets butter.

And look! We have tomato butter in real life!

I smeared it on sourdough toast, placed cheddar on top with arugula & scrambled eggs.

My open faced sandwich got SOOOO fancy pants.

Just the way I like it.

Tomato Butter

makes about 2 1/2 cups
recipe adapted from Bon Appetit

  • 1 pint (about 2 cups) cherry tomatoes
  • 2 sticks salted butter, at room temperature
  • 4-5 fresh basil leaves

Place tomatoes on a baking sheet and place under the broiler for 8-10 minutes until tomato skins slightly brown and start releasing their juice. Let tomatoes cool and then place in a mini food processor. Pulse until well chopped. Add the basil and continue pulsing until tomatoes are finely chopped. In a large bowl, mix the tomato/basil puree with the butter.

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56 Comments

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  • Cristina
    August 6, 2012

    Oh my goodness what a GREAT idea!! I was just thinking that I need more butter in my life.

  • Oh my goodness… can I come over and have that for breakfast? Looks so good with the eggs. :) Happy chomps!

  • August 6, 2012

    Kerrygold?! Irish me says yes!

  • August 6, 2012

    Tomato butter spread with cheese and eggs? Am I dreaming? Amazing!

  • August 6, 2012

    I’m completely dying right now.

  • August 6, 2012

    You just sparked SO many ideas in my food brain. Brilliant, Tracy!

  • Wow, this looks amazing! And a great way to get veggies (fruits?) into something as delicious as butter and bread!

    • Tracy
      August 6, 2012

      YES!!

  • August 6, 2012

    I do this with corn sometimes. Corn butter + tomato butter = concentrated summer + god’s gold.

  • August 6, 2012

    Wow! That looks fantastic. Any idea how long this will keep in the fridge?
    Any idea or suggestions on subs for the butter to make it vegan?

    • Tracy
      August 6, 2012

      Hmm. I would say a week. Earth Balance?

  • August 6, 2012

    I have all of these things in my house/garden right now. NEED THIS.

    ps. I don’t grow butter, but if that were possible, it would be totally awesome.

    • Tracy
      August 6, 2012

      Oh man. Can you imagine? Would it come from a tree or vine?

  • Amber
    August 6, 2012

    Is it just me or does everyone always think of the sea turtle from Finding Nemo when they hear/see the word ‘Righteous’? Just me? Annnywayys, that sandwich NEEDS to be on my breakfast plate every morning. It’s gestational diabetes approved!

    • Tracy
      August 6, 2012

      I think my head always goes to the Bill & Ted’s Excellent Adventure realm!! But I totally know what you mean. Those turtles are like Bill & Ted.

  • August 6, 2012

    Oh man! I want that open faced sandwich so much! Arugula, cheese, TOMATO BUTTER and perfectly fluffy scrambled eggs…yum. I bet it tastes like Marcella Hazan’s buttery tomato sauce. The one that I couldn’t help dipping bread into as it cooked :)

  • brandi
    August 6, 2012

    get outta my FACE with that! i’m a super sucker for tomatoes & basil…add butter and it’s just scandalous. i wanna take a bath in it.

  • jenny
    August 6, 2012

    I made your basil oil a week or two ago and have been smearing it on seedy bread, pan-crisping those suckers, and then topping them with your herbed ricotta. but now the ricotta is gone, and the oil is near its end (I halved the recipe and have been using it on arugula & avocado salads, too, so I’m not a total pig)…which can only mean one thing: TOMATO BUTTER. p.s. I am also totally making this sandwich. my heavens. YUM.

    • jenny
      August 12, 2012

      update: I just made this. GET OUT. it may be all I eat for a week.

      • Tracy
        August 12, 2012

        RIIIGHT??!! So glad you tried it!

  • August 6, 2012

    Tomato Butter, omg omg! Brilliant, I’m doing this asap. Can it preserve for gifting during the holidays?

  • August 6, 2012

    My tomato surplus generally gets made into sauce and canned, but this butter looks amazing! I can just taste in slathered on crispy sourdough toast with those beautiful scrambled eggs. Now I really can’t wait for my cherry sungolds to ripen. :)

  • August 6, 2012

    This looks so good! I think I’ll have to try this soon.

  • August 6, 2012

    i am so going to make this like ASAP…. would you mind if i shared on our blog and linked back to this post after I make it.

  • August 6, 2012

    This looks amazing! I love fancy breakfast sandwiches, especially with a fancy spread. Yum!!!

  • August 6, 2012

    hello.
    you’re a genius.
    This looks delicious.
    I’m making some asap.
    that is all.

  • August 6, 2012

    Frack. So hungry. Tons of tomatoes. Loaves of fresh baked bread. I have to make this. God, I love the hell out of butter. Just sayin.

  • I have some tomatoes I roasted with basil and garlic that would be perfect for this! I’m lovin’ the tomato butter with the noodles idea.

    Maybe I missed it – but how long will this keep? Any ideas?

  • Why you gotta go and do this to me right before a three day juice cleanse? I want nothing more than to go slather this on to everything I eat. I will have to wait though. Womp, Womp!

  • August 6, 2012

    I couldn’t not make this today. Almost took off work early to do it. And it was so, so good. (I considered not adding the eggs. Glad I did in the end. Totes amaze.)

  • Holy. Balls. I want that in mah belly right now.

    Genius, you are.

  • Tomato + Butter?! Who would have guessed?

    Clearly, you are genius. MOAR BUTTA.

  • August 6, 2012

    Would it be wrong to dip a pretzel in it. Serious talk!

  • Jayne
    August 6, 2012

    I’d probably just ate all the tomatoes when they came out of the oven. With a bit of salt and pepper, I’m a happy girl.

  • August 7, 2012

    I LOVE tomatoes, and I love butter, why I have never thought of tomato – butter? Such a great idea, with aggs, cheese and arugula it should be outstanding!

  • August 7, 2012

    I have Bon Ap’s recipe for this pinned, and after seeing your photos it needs to happen pronto!

  • brilliant!

  • August 7, 2012

    Sucha a good idea! I want all of this, right now, on bread or pasta or with eggs. Good choice btw!

  • Bev Martin
    August 7, 2012

    Saw this link on Fig&Fauna! Do you have to cook the tomatoes? Has anyone tried it with fresh tomatoes pureed without the oven treatment? Yummy!! I can just imagine spaghetti squash spread with this and topped with cheese or chopped almonds.

  • August 8, 2012

    Oh boy! Great idea!!

    I think tomatoes taste best right off the vine – still kinda warm from the sun.. reminds me of my childhood… and adulthood, since I still do that with the tomatoes I grow. :) Happy memories.

  • August 8, 2012

    Gorgeous photos! Delicious sounding recipe. I will definitely be giving this a try.

  • August 9, 2012

    Genius! I was recently in Barcelona where I was reminded of tomato bread (that delicious toasty, crust bread rubbed with olive oil and tomato)… this is like a buttery, summery version. Yum, yum, yum!

  • Monique
    August 9, 2012

    Interesting. I’ve had tomatoes on the brain lately and this last weekend took a jar of sun-dried tomatoes along with 2 sticks of butter, cumin, cayenne and the juice and zest of a lemon for a whirl in the handy old food processor and served it with crusty bread then took it to a pool party – even the kids ate it.

  • August 9, 2012

    I have to admit that I am skeptical of the tomato butter. However, most recipes that I’m skeptical of become favorites when I finally make them. Kale chips pop to mind as a good example. That said, I think we will probably eat all our tomatoes right off the vine before they even make it into the house. Now zucchini butter… there’s a vegetable that’s outproducing my ability to eat it :)

    • Tracy
      August 9, 2012

      whoa! zucchini butter? I can’t imagine!

  • August 10, 2012

    What? That open face sandwich got super fancified from the tomato butter — I need some of that in my life pronto!

  • Samantha
    August 10, 2012

    OMG it’s so good! I spread it on grilled zucchini and it was amazing (it was also good just eating it with a spoon! LOL)

  • August 12, 2012

    This is great!

  • August 13, 2012

    This sounds amazing. I can’t wait to try it.

  • T
    August 23, 2012

    this is bananas! must make this happen on sunday, farmers market day, aka tomato day.

    bonkers.

  • amanda
    August 31, 2012

    this stuff is DEElicious. I had it stirring in my head every since you posted it, and finally threw it together last night, roasting the tomatoes with a few garlic cloves as well.

    And my final addition? A handful of pecorino romano. Yes. Amazing. / After it was done, I slathered it on a piece of sourdough, and returned it to the oven to produce the best tomato-butter-cheese-garlic bread ever.

  • October 22, 2012

    So easy YEY! can’t help to try it. .really want to know the combination of butter and tomatoes, I think its heaven. LOVE! LOVE!

  • October 23, 2012

    Da*n you! =) Just ran across your site through FB…amazing photos and recipes. This one is a must try with the black cherry tomatoes and basil from the garden and my homemade butter. YUM!!

  • January 24, 2013

    I have to try this… looks yummy

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