|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This 2-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 2 ingredients: tomatoes and sugar. Spices (cinnamon, allspice, and cloves) and lemon zest are optional but they can 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.
1 pound tomatoes, red or green; washed, stemmed, and cut in half
1/2 to 1 cup sugar, or to taste
Gather the ingredients.
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 1 of the following cooking methods.
Slow Cooker Method
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.
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.
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.
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.
Processing After Cooking
Place hot tomato butter in hot sterilized jars, leaving 1/4-inch of headspace.
Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes.
Transfer to the 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 3 weeks or frozen for up to 1 year.