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This homemade tomato spread turns regular bread into something special with hardly any work. Broiling the tomatoes brings out their natural sweetness while herbs and garlic pack the butter with flavors that'll take any meal from boring to amazing.
I whipped up this tomato butter when guests were coming over and I needed something quick for bread. These days everyone asks for it at parties, and my brother-in-law even brings his own container to family dinners so he can take leftovers home.
Ingredients
- Cherry or grape tomatoes: These tiny ones pack more flavor and cook more uniformly than big tomatoes
- Dried thyme: Adds an earthy flavor that goes perfectly with the sweet roasted tomatoes
- Dried oregano: Brings that classic Mediterranean touch that holds up nicely during cooking
- Garlic: Raw cloves add strong flavor that gets milder when mixed with butter
- Dried red chili flakes: Just a touch of spice to brighten things up without being too hot
- Salt: Brings out all the flavors and cuts through the tomatoes' sweetness
- Unsalted butter: Get the good stuff and make sure it's properly softened for the best texture
Step-by-Step Instructions
- Roast the Tomatoes:
- Turn your broiler to high and put a rack about 6 inches from the heat. Cover a baking sheet with foil and spread tomatoes in one layer. Broil for 6-7 minutes, giving the pan a shake now and then for even browning. You want them bursting, juicy, and a bit charred. Their skins will crinkle up as they cook. After they're done, let them cool completely.
- Prepare the Tomato Mixture:
- After cooling, pour off extra juice from the tomatoes and put them in your food processor. Throw in the thyme, oregano, cut-up garlic clove, pepper flakes, and salt. Give it a few quick pulses until everything's chopped small but not totally smooth. You don't want puree - aim for texture with about 5-7 pulses depending on your machine.
- Incorporate the Butter:
- Cut your softened butter into chunks (about 1-inch each) and add them to the tomato mix. The butter needs to be really soft for this to work right. Process for about 25-30 seconds until everything's mixed well, stopping to scrape down the sides as needed. The finished butter should look smooth but with tiny bits of herbs and tomato visible throughout.
- Transfer and Store:
- Scoop your tomato butter into a container with a lid. You can use it right away while soft, or stick it in the fridge for later. If it's been refrigerated, let it sit out for around 20 minutes before serving so it spreads easily.
When people try this tomato butter, conversation stops as everyone tries to figure out what makes it taste so good. The trick is taking your time with the roasting step - those deeply caramelized tomatoes are what makes this more than just fancy butter.
Perfect Pairings
This tomato butter does way more than jazz up bread. Mix a spoonful with hot pasta for a quick sauce that sticks to every bite. Melt it over grilled fish or chicken for a smooth finish. My favorite way to use it? Spread it on sourdough before making a grilled cheese sandwich - total game changer.
Storage Solutions
The recipe says it lasts a week in the fridge, but I've kept it for two weeks in an airtight container with no problems. To keep it longer, spoon the butter into ice cube trays, freeze them solid, then pop the cubes into a freezer bag. These little portions thaw quickly and taste great for up to three months, making last-minute snacks super easy.
Make It Your Own
You can easily change this recipe to suit what you like. Want a Mediterranean twist? Throw in some chopped olives and a bit of lemon zest. Looking for something smoky? Use smoked paprika instead of chili flakes. In summer, I love adding fresh basil leaves during the final mix for a bright flavor that shows off garden herbs.
This tomato butter is a quick but amazing addition that'll make your food memorable. Try it once, and you'll always want some in your fridge!
Foire aux questions sur la recette
- → Can I swap other tomatoes instead of cherry ones?
Of course! Cherry or grape tomatoes are suggested for their sweetness and intense flavor, but larger varieties like Roma or heirloom can work. Just chop them into pieces and roast until they caramelize nicely.
- → How long is this butter good in the fridge?
Stored in a sealed container in the fridge, it should be fine for about a week. Allow it to soften to room temp before using for easier spreading.
- → What are creative ways to enjoy the butter?
Use it to flavor steak or chicken, mix it into hot pasta, spread over corn, stir it into creamy risotto, or even melt into seafood. It’s super versatile!
- → Can I freeze this for future use?
Yes, you can! Store it as single portions in an ice cube tray or roll into a log using parchment paper. It freezes perfectly for up to 3 months. Just thaw in the fridge when needed.
- → Can the spice level be adjusted?
Definitely! Add extra chili flakes for more heat, or reduce or skip them for a milder touch. Fresh chilies are also a nice option.
- → Can I add fresh herbs instead of dried?
Yes, fresh herbs work great. Try about 1½ teaspoons each of thyme and oregano, or mix in basil, rosemary, or sage if you want to change things up.