Cherry Tomato Butter Recipe (Perfect for Pasta Sauce)
It starts with blistered cherry tomatoes, broiled until jammy and caramelized, and ends in the most intensely flavored Tomato Butter you’ve ever had. This creamy spread hits every note—garlicky, rich, a little spicy, and packed with concentrated tomato flavor. Spread it on crusty bread, swirl it into hot pasta, or melt it over grilled fish—this is the tomato butter recipe you’ll crave every summer.
Tomatoes are at the heart of so many of my recipes—especially when they’re fresh, in season, and a little wild around the edges. There’s just something about cherry tomatoes that makes me want to do as little as possible to them. But broiling them? That’s the only way I want to intensify their flavor without losing their spirit. If you’re a tomato lover too, don’t miss my Roasted Tomato and Garlic Soup, Cherry Tomato Confit, Bruschetta Pomodoro, my Burst Cherry Tomato Pasta, or my Pane e Pomodoro. Each one celebrates ripe tomatoes in a slightly different way—but all of them are simple recipes built to let tomatoes shine.
Recipe Highlights: Tomato Butter
- Inspiration: This tomato compound butter is inspired by summers on the New England coast, where fresh tomatoes from the farmer’s market practically beg to be transformed into something rich and unforgettable.
- Best Served For: Date nights, dinner parties, or lazy weekend meals when you want a little bit of effort and a lot of reward.
- What Makes It Special: You start by broiling cherry tomatoes at medium-high heat to deepen their flavor—no shortcuts here. They’re blended with two whole sticks of unsalted butter and a spoonful of tomato paste to create a concentrated, savory spread.
- Freezer-Friendly: Freeze this in ice cube trays for easy portions—just pop one into a hot pan, and dinner starts to make itself.
Ingredients Notes
- Cherry tomatoes: You want them firm but ripe. Look for mixed colors at the grocery store or farmer’s market if you can. They’ll give your tomato butter extra complexity.
- Tomato paste: Not all tomato pastes are created equal. Buy the kind in a tube (you’ll use it more than once) and look for one with no added sugar—just tomatoes and salt.
- Unsalted butter: This isn’t the place to skimp. Good butter makes all the difference in compound butter recipes like this. Let it sit at room temperature before blending for the creamiest results.
Suggested Ingredient Substitutions and Additions
- Try sun-dried tomatoes in place of some of the cherry tomatoes for even deeper flavor.
- Add a pinch of tomato powder for an extra hit of concentrated tomato intensity.
- Swap fresh thyme for basil if that’s what’s growing in your garden.
- Add lemon zest for brightness, especially if serving with fish or grain bowls.
How to Make Tomato Butter
- Broil the Tomatoes: Preheat your broiler. Grab a baking sheet and scatter the cherry tomatoes and smashed garlic cloves. Drizzle with olive oil, season with a teaspoon kosher salt, black pepper, and red pepper flakes. Broil for 10–12 minutes, shaking once, until blistered and juicy.
2. Cool Slightly: Let the tomatoes cool for 5–10 minutes. You can discard the garlic for a milder butter or keep it in for punch.
3. Blend the Tomato Butter: Add the cooled tomatoes (and garlic) to a food processor with the softened unsalted butter, a tablespoon of tomato paste, and smoked paprika if using.
4. Blend until smooth and creamy. Taste and adjust salt.
5.Stir in Herbs (Optional): Stir in fresh basil or thyme for a layer of freshness.
6. Store or Serve: Use immediately, or scoop into a sealed container or jars. Chill in the refrigerator until spreadable or freeze in ice cube trays for easy use later.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Blistered Tomato Butter (For Pasta, Bread, and More)
Equipment
- Baking Sheet
- Blender or food processor
Ingredients
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional, for heat
- 2 cloves garlic smashed
- 2 sticks 1 cup unsalted butter, room temperature
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika optional
- 1 tablespoon fresh basil optional
- Flaky sea salt for finishing
Instructions
- Preheat your broiler. Grab a baking sheet and spread out the cherry tomatoes. Drizzle with olive oil, sprinkle with kosher salt, black pepper, and crushed red pepper flakes (if using). Add the smashed garlic cloves. Broil for 10–12 minutes, shaking the pan halfway through, until the tomatoes are blistered and caramelized.
- Let the tomatoes rest for 5–10 minutes. Discard the garlic if you prefer a more subtle flavor, or keep it for a stronger punch.
- In a blender or food processor, combine the roasted tomatoes (and garlic, if using) with the softened butter, tomato paste, and smoked paprika. Blend until smooth. Taste and adjust seasoning as needed.
- If using fresh basil, stir it in now for a pop of brightness.
- Spread immediately, or refrigerate in an airtight container. Let come to room temperature before using. For longer storage, freeze in small portions.
Notes
Expert Tips from My Kitchen
- Don’t skip the broil. Roasting the tomatoes is what transforms this from a spread into something craveable.
- Room temp butter is non-negotiable. Cold butter won’t blend evenly and will ruin the texture.
- Use a food processor over a blender for better control—it handles warm ingredients and fats more evenly.
- Tomato paste boosts the flavor without making it watery—don’t leave it out.
Serving Suggestions
- Wine Pairing: A chilled rosé or light pinot noir pairs perfectly with the richness of this spread.
- Toss with hot pasta and a splash of starchy pasta water for an instant tomato butter pasta dish!
- Spread on grilled bread and finish with flaky salt for an easy appetizer. Toast with tomato butter? Yum! I always suggest to soften butter first by leaving it out at room temperature before spreading it. Grab a slice of sourdough for the best taste.
- Make a sandwich! A grilled cheese with this butter and fresh summer tomatoes would be so delicious.
- Melt over seared shrimp or steak, corn, or roast chicken for a coastal twist on compound butter.
- Dollop on polenta or grain bowls with fresh herbs and parmesan.
- Cook with it – this would be great in place of regular butter when making a variety of different soups.
Storage Instructions
- Fridge: Store in a sealed container for up to 1 week. Bring to room temp before using.
- Freezer: Freeze in ice cube trays or spoon portions into a zip-top bag. Keeps well for up to 3 months.