Orange Tomato Butter

Orange Tomato Butter



  • 1 pint orange grape tomatoes (about 2 cups)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 sticks (8 ounces) unsalted butter, at room temperature

Ingredient Notes:

Alternately you could use any type of grape or cherry tomato

add ins

chili flakes



lemon zest




Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil.

Place the tomatoes on a rimmed baking sheet and broil until the skins begin to blister about  6 to 8 minutes.

Cool to room temperature.

Toss the tomatoes, thyme, salt, and pepper in a food processor or blender.

Pulse about 10 times, until the tomatoes are finely chopped.

Cut the butter into 1-inch cubes and add it to the food processor.

Pulse until the butter is completely mixed in with the tomato mixture.  Careful not to over mix as it can start to soften butter too much.

This tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.


Storage:  When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months

Spoon into small chocolate molds and freeze to make easy and fancy litte butters for special dinners.