Tomato Butter

So that you can add layers of tomato flavour to every dish – have this tomato butter on hand to add depth to even the most simple of meals and preserve the taste of summer for weeks.

Tomato Butter

Tomato Butter

Serving Size:
30 minutes


  • 2 punnets of cherry tomatoes or 1 stem vine-ripened cocktail tomatoes
  • 1 sprig fresh thyme, leaves only
  • 1 tsp sea salt + pepper
  • 225g unsalted butter (or use salted butter and reduce the sea salt to taste) at room temperature


  1. Roast the tomatoes on 180C for around 20 minutes until slightly collapsed (add garlic and thyme to tray if you wish). Cool.
  2. Pop the cooled tomatoes into a food processor and chop on a low speed. to combine. Add the salt, pepper and thyme, pulse chop to mix together. Set aside in a bowl.
  3. Dice the butter and add to the food processor (no need to clean it out). Chop/blend to partially cream the butter. Add the tomato mixture back in and continue to chop/blend to fully combine.
  4. Transfer to a ramekin to store in the fridge for up to a week.

Tip: To freeze butter, pile your blended butter onto gladwrap and roll into a log. Wrap tightly and freeze for up to 3 months. Each time you would like to use some you can simply slice off the end.

Uses: Add to pasta, risotto, to top bruschetta, to top a steak, or to add the yum factor to a cheese scone!

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