Roasted Tomato Butter





Introduction: Roasted Tomato Butter

Quick and easy roasted tomato butter to enjoy year round, even after tomato season is over!

It's always a sad time of year when tomato season comes to an end. I find myself buying up boxes of just about every tomato at the farmers market and then scratching my head trying to decide which way I'd like to preserve them for the winter. Of course there are sauces, roasting, ketchup, and canned tomatoes but I wanted something new. That's when the farmer I bought my tomatoes from, mentioned that he had been making all sorts of flavored butters and I decided to try it. Read along, try it out and enjoy!

Step 1: Things You'll Need:


  • 1 Cup Fresh Tomatoes*
  • Butter (1 Stick)
  • Salt to Taste


  • Glass Bowl
  • Fork
  • Food Processor
  • Cookie Sheet

*I used cherry tomatoes because that is what I had picked up from the farmers market. You could easily substitute other types of tomatoes like heirlooms or roma tomatoes which would significantly reduce the cutting/preparation time but increase the roasting time. Other tomato varieties could be a fun flavor change as well. The ratio of tomatoes to butter is also highly variable. Play with it! For example, add more tomatoes if you enjoy the tomato flavor and roasted tomato chunks.

Step 2: Prepare Your Tomatoes

Cut all of your tomatoes in half. If you are using a larger variety of tomatoes you can cut them into quarters instead of halves to decrease the amount of roasting time.

Note: I also left the skins on my cherry tomatoes. If you do not want skins in your final tomato butter, you will have to remove them which is usually easiest after the roasting step (step 4).

Step 3: Soften Your Butter

Place your butter stick in a bowl. Let the stick soften while you prepare and roast your tomatoes. The longer it is allowed to soften, the easier it will be to mix in your tomatoes later.

Step 4: Roasting

Turn your oven on to 350F.

Lightly oil your cookie sheet, just enough so that your tomatoes won't stick. Place your tomatoes skin side down on your cookie sheet. Sprinkle lightly with salt.

Roast your tomatoes for 10-15 minutes or until you can smell the roasting tomatoes. The skins should start to appear dry and wrinkled and the centers begin to bulge.

Allow your tomatoes to cool for 5-10 minutes before moving to the next step.

Step 5: Chop

Once your tomatoes have cooled, add them to the food processor. Chop until you have a uniform tomato blend, almost sauce like.

Step 6: Blending Butter

Add your chopped tomatoes to your softened butter. With a fork, work your new tomatoes into your butter. Continue to blend and mix until you have a uniform butter.

Your butter will be pretty soft at this point. It's perfect to spread! If you aren't ready, place it in a sealable container and store in the refrigerator.

Step 7: Enjoy!

You now have a delicious roasted tomato butter to add a roasted creaminess to any dish. Try spreading it on toast, or using it to sauté vegetables, or as a base for a pasta sauce. Enjoy!

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This sounds amazing. Do you know how long it will keep in the refrigerator? It would seem like the added moisture would attract mold. I'm wondering if, to truly have good available long after tomato season ends, we should freeze it.

1 reply

Grrrr autocorrect. Don't know why "good" is in that last sentence.

Have you frozen this butter? It would be great to have that great homegrown tomato flavor mid-winter!

usually, my mouth doesn't water when i look @ fotos of food .... right now, i'm running like niagara falls. that looks FANTASTIC! x^D

I made it with margarine, not butter, and it didn't work out so well. I also wondered what the tomato to butter ratio was. Good and easy recipe. I'll try it again.

2 replies

You shouldn't use margarine at all - it's not healthy. In spite of what the industry would have you believe, butter made from organic, uncooked milk, is.

Tomatoes contain a high concentration of natural glutamate - the stuff that food manufacturers put into foods to make you perceive their taste better. By baking them, you increase its concentration. All that's wrong, taste-wise and smell-wise, with margarine (health issues left aside), even if hidden by the production process, is probably made perceivable by the added glutamate in tomatoes.

Hi kmwinfrey! I'm sorry it didn't turn out well with margarine. I made this one with a cup of fresh cherry tomatoes to a stick of butter. I didn't include the ratio because I think it would change depending on what type of tomato you use. I will add my ratio to the Instructable as a starting point. Let me know what ratios you play with! In the future I think I'd add more tomatoes but that is because I really liked the roasted tomato flavor and the chunks!

How many tomatoes it take to do this recepie? That look like very delicious!

1 reply

Thank you! I used about a cup of cherry tomatoes to a stick of butter. I wanted the product to be primarily a butter and not a spread. I think however, in the future I will increase the amount of tomatoes. I really enjoyed the roasted tomato bits. :) Let me know what ratios you play with and what you like!

ill definately try it

This looks perfect for crackers and tomato chips, definitely will try it.

This is fascinating. I have made flavored butters for decades but I have not learned about this method until today. I am imagining variations of this as I type: adding garlic, adding garlic and onion, adding so many different spices... I think I can get carried away with this easily. One question: besides using on breads and crackers do you use this on other dishes, too? If so I'd appreciate a share of those, too. A BIG Thanks for this. I'd type more praise but I have some late tomatos on the vine and I can hear them calling to me as I type. Thanks!

looks tasty :) I don't like going onto the food section because it makes my mouth water and I can't cook!