Tomato Butter

Tomato jam
Kate Wheeler / Getty Images
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 1 pint (32 servings)

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. 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, or in the oven.

This is a great project for the kids and the recipe can easily be doubled or tripled.

Ingredients

  • 1 pound tomatoes (red or green; washed, stemmed, and cut in half)
  • 1/2 to 1 cup sugar (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Force pulp through a sieve or food mill.

  4. Combine tomato purée with sugar and choose one of the following cooking methods.

Slow Cooker Method

  1. Place sweetened tomato pulp in a slow cooker with the lid partially off to let steam escape. Set at low and cook, stirring occasionally. Keep it cooking for 6 to 12 hours or overnight, or else until thick enough so the butter doesn't run off a spoon when turned upside down.

Microwave Method

  1. 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 Method

  1. 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 Method

  1. Heat oven to 250 F.

  2. Place sweetened tomato pulp in a heatproof casserole dish or roaster.

  3. 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.

Processing After Cooking

  1. Place hot tomato butter in hot sterilized jars, leaving 1/4-inch of headspace.

  2. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes.

  3. Remove to counter and allow to cool before storing in a cool, dry, dark place.

Tip

  • 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.