This rich, savory Tomato Butter brings together roasted vine-ripe tomatoes, toasted garlic, and creamy butter into a spread that tastes like summer in a jar. I first made this on a lazy Sunday afternoon when my tomato plants were going wild, and I needed a simple way to use them up without making another batch of sauce. The roasting step transforms ordinary tomatoes into something deeply flavorful, and the whole thing comes together in about 25 minutes.
If you’re looking for other simple ways to preserve fresh ingredients, check out this Easy Strawberry Freezer Jam Recipe or try spreading this butter on toast from my Healthy Breakfast Pizza Recipe for a savory morning twist.
Why You’ll Love This Tomato Butter
This Tomato Butter spread works for so many things. You can toss it with hot pasta for an instant sauce, spread it on crusty bread, melt it over grilled chicken, or stir it into scrambled eggs. It’s one of those recipes where a little bit goes a long way, and because you’re portioning it out in an ice cube tray, you don’t have to commit to using it all at once.
It’s also budget-friendly. The whole batch costs under $4 and gives you 20 servings, which is way cheaper than buying fancy flavored butter at the store. Plus, you know exactly what’s in it: real tomatoes, real butter, and simple seasonings.
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Tomato Butter Ingredients
Here’s a simple introduction to what goes into this Tomato Butter.
See Recipe Card Below This Post For Ingredient Quantities
Vine-ripe tomatoes: These provide the sweet, tangy base for the butter. Roasting them concentrates their natural sugars and removes excess water.
Garlic: Adds depth and a mellow, toasted flavor after roasting. Crushing the cloves before roasting helps them cook evenly.
Sea salt: Enhances all the flavors and balances the sweetness of the tomatoes.
Black pepper: Freshly cracked pepper adds a subtle kick and warmth.
Cooking spray: Just a light mist helps the tomatoes and garlic roast without sticking.
Salted butter: The creamy base that carries all the roasted flavors. Room temperature butter blends more smoothly in the food processor.
Italian seasoning: A blend of herbs like basil, oregano, and thyme that adds authentic Italian flavor without measuring out individual spices.
How to Make Roasted Tomato Butter
This simple process transforms fresh ingredients into a flavorful compound butter.
Preheat oven: Set your oven to 375°F (190°C) so it’s ready when you need it.
Prepare the tomatoes: Cut each tomato into quarters, then use a spoon to scoop out the seeds and any excess juice. This keeps your butter from getting watery.
Crush the garlic: Place the garlic cloves on your cutting board and press down gently with the bottom of a cup. You want them crushed but still mostly intact.
Season the ingredients: Arrange the tomato quarters and crushed garlic on a parchment-lined baking sheet. Sprinkle with sea salt and black pepper, then give everything a light mist of cooking spray.
Roast the tomatoes and garlic: Slide the baking sheet into your preheated oven and roast for 15 to 20 minutes. You’ll know they’re ready when the tomatoes look wilted and soft, and the garlic has golden, toasted edges. The kitchen will smell incredible.
Blend the ingredients: Add the roasted tomatoes, garlic, room temperature butter, and Italian seasoning to your food processor. Blend until everything is smooth and well combined, about 30 to 45 seconds. Scrape down the sides if needed.
Portion and store: Spoon the tomato butter into an ice cube tray, filling each section about three-quarters full. Cover the tray with plastic wrap and freeze until solid, about 2 to 3 hours. Once frozen, pop the cubes out and store them in a container in the freezer or refrigerator.
Smart Substitutions and Swaps
If you don’t have vine-ripe tomatoes, Roma tomatoes work well since they’re already less watery. Cherry tomatoes can work too, but you’ll need about 2 cups since they’re smaller.
For a dairy-free version, swap the butter with vegan butter or softened coconut oil. The texture will be slightly different, but the roasted tomato flavor still shines through.
If you don’t have Italian seasoning, use a pinch each of dried basil, oregano, and thyme. Fresh herbs work too, but use about three times as much since dried herbs are more concentrated.
Equipment For Tomato Butter
You’ll need a parchment-lined baking sheet for roasting, which prevents sticking and makes cleanup easier. A food processor blends everything into a smooth, creamy consistency. An ice cube tray is perfect for portioning and storing your butter in convenient, single-serving sizes.
Storage and Shelf Life Tips
Store your Tomato Butter cubes in the refrigerator for up to one week, or keep them in the freezer for up to three months. I like to transfer the frozen cubes to a freezer bag or airtight container once they’re solid, so the ice cube tray is free for the next batch.
If you’re storing it in the fridge as a solid block instead of cubes, keep it in a covered container and use it within five days for the best flavor. The garlic and tomatoes are fresh ingredients, so they don’t last as long as plain butter would.
Delicious Ways to Serve It
Toss a cube of Tomato Butter with hot pasta for an instant, silky sauce. The butter melts right into the noodles and creates a light coating that’s perfect for a quick weeknight dinner.
Spread it on warm, crusty bread or toast for a savory snack. It’s especially good on sourdough or ciabatta.
Melt a cube over grilled chicken, steak, or fish right before serving. The butter adds moisture and a burst of flavor.
Stir it into scrambled eggs or an omelet for a rich, savory breakfast. You can also try it on my Healthy Cheese Danish Recipe for a sweet and savory contrast.
Expert Tips
Use room temperature Tomato Butter. Cold butter won’t blend smoothly and you’ll end up with chunks instead of a creamy spread.
Don’t skip the seed removal step. Tomato seeds and juice add extra moisture that can make your butter separate or get icy when frozen.
Roast the tomatoes until they’re really soft and wilted. Undercooked tomatoes won’t have that deep, concentrated flavor.
Taste the butter before portioning it out. If it needs more salt or seasoning, add it before freezing so you don’t have to adjust later.
The Day William Discovered “Butter That Tastes Like Spaghetti”
William was sitting at the counter doing his homework when I pulled the baking sheet out of the oven. The smell of roasted tomatoes and garlic filled the kitchen, and he looked up with his nose wrinkled. “What’s that?” he asked, sounding suspicious.
“Tomato butter,” I said, scraping the soft, wilted tomatoes into the food processor.
He climbed onto his stool to watch. “Butter’s supposed to be yellow.”
I let him push the button on the food processor, and when it stopped, he peered at the peachy-pink mixture inside. “It looks weird,” he announced. But when I spread a little on a piece of warm bread for him to try, his eyes got big. “It tastes like spaghetti!” he said, taking another bite. Then another.
Now he asks for “spaghetti butter” on his toast at least twice a week, which isn’t exactly what I had in mind, but I’ll take it.
FAQ
What is Tomato Butter made of?
Tomato butter is made from roasted tomatoes, garlic, butter, and seasonings. The tomatoes and garlic get roasted first to concentrate their flavors, then everything is blended together into a smooth, flavorful spread. William calls it “spaghetti butter,” which is pretty accurate.
What do you use Tomato Butter for?
You can use it as a pasta sauce, spread it on toast or bread, melt it over grilled meats, stir it into eggs, or use it anywhere you’d use regular butter but want extra flavor. It’s versatile and adds a savory, slightly sweet tomato taste to just about anything.
How long is Tomato Butter good for?
In the refrigerator, tomato butter lasts about one week. In the freezer, it stays good for up to three months. I always freeze mine in ice cube trays so I can grab just what I need without thawing the whole batch.
How to make roasted tomato butter?
Roast quartered tomatoes and crushed garlic at 375°F for 15 to 20 minutes, then blend them with room temperature butter and Italian seasoning in a food processor. Portion the mixture into an ice cube tray and freeze. It’s that simple, and the roasting step makes all the difference in flavor.
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Pairing
These are my favorite dishes to serve with Tomato Butter
Tomato Butter
A delicious, flavorful Tomato Butter that makes a perfect spread for any meal.
Ingredients
Method
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Preheat the oven to 375°F.
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Cut the tomatoes into quarters and scoop out the seeds.
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Crush the garlic cloves using the bottom of a cup.
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Place the tomatoes and garlic on a parchment-lined baking sheet. Season with salt, pepper, and lightly mist with cooking spray.
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Bake for 15-20 minutes, until tomatoes are wilted and garlic is toasted.
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Transfer the roasted tomatoes, garlic, butter, and Italian seasoning to a food processor.
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Blend everything until smooth and well combined.
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Portion the tomato butter into an ice cube tray and freeze until solid.
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Store the frozen butter in an airtight container in the freezer or refrigerator.
Nutrition
Notes
Use fresh garden tomatoes for the best flavor. This tomato butter can be easily frozen in ice cube trays and stored for later use. Try it on toast, pasta, or grilled meats!
