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Tomato butter recipe.

Blistered Tomato Butter (For Pasta, Bread, and More)

Allie Hagerty
This bold, savory tomato butter is made with roasted cherry tomatoes, garlic, and softened butter. Spread it on crusty bread, toss with pasta, or melt over grilled vegetables. Easy to make and freezer-friendly!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce, Side Dish
Servings 20 servings

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.

Nutrition Facts

Serving: 1tablespoonCalories: 22kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 129mgPotassium: 116mgFiber: 0.4gSugar: 1gVitamin A: 283IUVitamin C: 11mgCalcium: 7mgIron: 0.4mg
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