Tomato Butter
Tomato Butter
Ingredients
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more, to taste
- 1 cup unsalted butter, softened, plus 1 tablespoon melted (optional, for emulsifying)
- 1/4 teaspoon black pepper, freshly ground, plus more, to taste
Instructions
- 1
Preheat your broiler to high. In a heat-proof skillet (such as a STAUB skillet), toss the cherry tomatoes with 1 tablespoon of olive oil and 1/2 teaspoon of salt, ensuring they are evenly coated.
⏱️ 2 min
- 2
Place the skillet under the preheated broiler. Broil for 8 to 10 minutes, or until the skins of the tomatoes begin to brown, blister, and burst. Keep a close eye on them to prevent burning.
⏱️ 10 min
- 3
Carefully remove the skillet from the broiler and let the roasted tomatoes cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min
- 4
Once cooled, transfer the roasted tomatoes to a cutting board and chop them finely. Alternatively, for a smoother consistency, you can use a food processor in the next step.
⏱️ 5 min
- 5
In a medium bowl, combine the finely chopped tomatoes with the 1 cup of softened unsalted butter. Mix thoroughly with a spoon or spatula until well combined.
⏱️ 5 min
- 6
If the mixture appears to be separating or not emulsifying properly, melt 1 tablespoon of unsalted butter and add it to the bowl. Whisk vigorously to combine until the tomato butter is smooth and uniform.
⏱️ 3 min
- 7
Alternatively, if using a food processor: Add the cooled roasted tomatoes and the 1 cup of softened unsalted butter to the food processor. Pulse a few times until the tomatoes are finely chopped and incorporated into the butter. Be careful not to over-process, as this can cause the butter to melt.
⏱️ 3 min
- 8
Season the tomato butter with 1/4 teaspoon of freshly ground black pepper and additional salt to taste. Mix well to distribute the seasonings.
⏱️ 2 min
- 9
Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for best texture.
Kitchen Tools
Nutrition Facts (per serving)
Tomato Butter
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more, to taste
- 1 cup unsalted butter, softened, plus 1 tablespoon melted (optional, for emulsifying)
- 1/4 teaspoon black pepper, freshly ground, plus more, to taste
Instructions
- 1
Preheat your broiler to high. In a heat-proof skillet (such as a STAUB skillet), toss the cherry tomatoes with 1 tablespoon of olive oil and 1/2 teaspoon of salt, ensuring they are evenly coated.
⏱️ 2 min - 2
Place the skillet under the preheated broiler. Broil for 8 to 10 minutes, or until the skins of the tomatoes begin to brown, blister, and burst. Keep a close eye on them to prevent burning.
⏱️ 10 min - 3
Carefully remove the skillet from the broiler and let the roasted tomatoes cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min - 4
Once cooled, transfer the roasted tomatoes to a cutting board and chop them finely. Alternatively, for a smoother consistency, you can use a food processor in the next step.
⏱️ 5 min - 5
In a medium bowl, combine the finely chopped tomatoes with the 1 cup of softened unsalted butter. Mix thoroughly with a spoon or spatula until well combined.
⏱️ 5 min - 6
If the mixture appears to be separating or not emulsifying properly, melt 1 tablespoon of unsalted butter and add it to the bowl. Whisk vigorously to combine until the tomato butter is smooth and uniform.
⏱️ 3 min - 7
Alternatively, if using a food processor: Add the cooled roasted tomatoes and the 1 cup of softened unsalted butter to the food processor. Pulse a few times until the tomatoes are finely chopped and incorporated into the butter. Be careful not to over-process, as this can cause the butter to melt.
⏱️ 3 min - 8
Season the tomato butter with 1/4 teaspoon of freshly ground black pepper and additional salt to taste. Mix well to distribute the seasonings.
⏱️ 2 min - 9
Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for best texture.