Tomato Butter Recipe

Fresh tomato on wooden background
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  • 2 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 2 hrs
  • Yield: 1 pint (32 servings)
Ratings (5)

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.

Read more about making fruit butters, jams and jellies. This is a great project for the kids and the recipe easily can be doubled or tripled.

What You'll Need

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

How to Make It

  1. 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.
  2. Force pulp through a sieve or food mill.
  3. 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 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.

Processing Methods

  • 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.

Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.