This two-ingredient tomato butter recipe is simple to prepare and makes good use of a bumper crop of tomatoes -- ripe red or unripe green! It calls for only two ingredients -- tomatoes and sugar. That's it! Spices (cinnamon, allspice, and cloves) and lemon zest are optional but I think they tend to mask the wonderful tomato flavor.
The tomato pulp can be reduced to a butter consistency by cooking on the stovetop, in the microwave, in a slow cooker on in the oven.
This is a great project for the kids and the recipe easily can be doubled or tripled.
- 1 pound tomatoes (red or green; washed, stemmed, and cut in half)
- 1/2 to 1 cup sugar (or to taste)
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft, stirring frequently so they don't burn.
Force pulp through a sieve or food mill.
Combine tomato purée with sugar and choose one of the following cooking methods.
Tomato Butter Cooking Methods
Slow Cooker: Place sweetened tomato pulp in a slow cooker with the lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6 to 12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened tomato pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened tomato pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1 to 2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 F. Place sweetened tomato pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1 to 3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot tomato butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the tomato butter can be kept refrigerated for up to three weeks or frozen for up to one year.