Tomato Butter
Transform your pantry staples into a luxurious spread with this irresistible Tomato Butter recipe! Made with ripe, juicy tomatoes, creamy unsalted butter, fragrant garlic, and a touch of honey for natural sweetness, this velvety condiment is a perfect balance of rich and tangy flavors. Sautéed with olive oil and infused with a subtle kick from red pepper flakes, the tomatoes are cooked down to a luscious sauce before being blended into a silky emulsion with butter. Easy to prepare in just 40 minutes, this versatile spread is ideal for slathering on crusty bread, tossing with pasta, or as a flavorful finish for grilled meats and vegetables. Elevate your home cooking with this gourmet treat that stores beautifully for up to a week. Don’t forget a sprinkle of fresh basil for an optional pop of color and herbaceous charm!
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Recipe Information
Ingredients
- 500 grams ripe tomatoes
- 200 grams unsalted butter
- 3 units garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 5 units fresh basil leaves (optional for garnish)
Instructions
Wash the tomatoes thoroughly, remove the stems, and dice them into small chunks.
Peel and finely mince the garlic cloves.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced tomatoes to the saucepan. Stir well and cook for 20-25 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce. Use a wooden spoon to mash any larger chunks of tomato as they cook.
Stir in the honey, salt, black pepper, and red pepper flakes. Continue cooking for 2-3 minutes to allow the flavors to meld.
Remove the saucepan from heat and allow the tomato mixture to cool slightly.
In a blender or food processor, add the tomato mixture and process until smooth. Alternatively, use an immersion blender directly in the saucepan.
Cut the unsalted butter into small cubes and add them to the warm tomato purée, blending until the butter is fully incorporated and the mixture is smooth and creamy.
Transfer the tomato butter to a clean jar or airtight container. Let it cool to room temperature before storing in the refrigerator. It will keep for up to 1 week.
Optionally, garnish with fresh basil leaves when serving.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 30.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
