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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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October 20 2012

Tomato-Garlic Butter

By Worker Bee
40 Comments

Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.

Tomato-Garlic Butter is a simple spread that adds unique flavor to meat, seafood and vegetables. The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.

This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp, eggs…pretty much anything.

Refrigerated and kept in a sealed container, or shaped into a log and wrapped tightly with plastic wrap, the butter will taste best if eaten within a week. If you don’t think you’ll go through a large batch in a week, then cut the recipe below in half (or freeze some). But it’s unlikely that finishing the tomato-butter will be a problem. In fact, after making this recipe you may never want to eat plain, unflavored butter again.

Ingredients:

  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic, peeled and finely chopped
  • 8 ounces (230 g) unsalted butter, at room temperature
  • 1/4 teaspoon (1 ml) sea salt, or more to taste

Instructions:

Preheat oven to 400 °F (200 °C).

In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.

Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.

Let the tomatoes cool.

Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.

Add butter in small chunks and process until completely mixed in with the tomato.

This could take one to two minutes and you’ll need to scrape the sides of the food processor down once or twice.

Refrigerate and enjoy.


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40 thoughts on “Tomato-Garlic Butter”

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  1. Looks like a much healthier version of butter with all those tomatoes added. I would use clarified butter though since I am paleo.

    Is a food processor the same thing as a blender? If not, can a blender be used instead? I am thinking about getting a vitamix and I would prefer not to have to buy a million different machines. Just bought a crock pot last week.

    1. A blender will work, and a vitamix will work BUT you cannot take the bottom of a vitamix container off as you can with most blenders. This makes removing stuff difficult if it is not liquefied. Therefore, the butter will be a pain to get all out without wasting some.

    2. I have a vitamix and a food processor and have uses for both. I agree with the poster below scraping food out of a vitamix can be tough if your making things like nut butters. Personally I love my vitamix and if i was only gonna get one i would go that route.

  2. mmmm i am all over this for tonight’s grilled shrimp and tomorro morning’s veggie omelettes thanks!!

  3. Yes a blender can be used in place of a food processor, might just be a little harder to get the butter out because of the tall narrow shape.

    1. I have a “stick mixer” that came with a “mini food processor” attachment. You simply take off the mixer part and plug the powerhead into the processor part. It does a surprisingly good job of chopping up stuff, be it garlic, tomatoes, peppers, chickpeas (hummus) etc. And the blade can be lifted out for easy cleaning.

      I have two tips to suggest for the tomato roasting part.
      First, put the diced tomatoes on a strainer of some sort, in the oven. I have used a colander, but also have wrapped aluminium foil over a cake cooler and poked holes. The idea is to let the water run out as the tomato heats up, this intensifies the flavour.

      Second tip is to sprinkle some sea salt on the tomatoes before roasting, again to help draw out the water.

      I do this for salsa making and find these two steps improve the flavour intensity noticeably, especially if you have less than fully ripe tomatoes, or ones that taste “watery” – they probably are.

      For this recipe, I will do these steps first, then mix with the garlic and butter and roast again.

      Less water in butter makes it keep longer.

  4. This sounds amazing! The best recipes are always simple ones. I’m dreaming up things to put this on…

    1. Just wanted to follow-up. I’ve put this so far on sautéed shrimp on top of kale, T-bone steaks, and eggs. All were amazing.

  5. So simple, yet so awesome! I have to try this.
    Wish I had this recipe when we had cherry tomatoes literally falling off the vine…could not eat them fast enough.

  6. Sounds good, I will give it a try. Is that the real colour of the butter over there? Down here in Oz, our butter is yellow, I guess our cows are lucky enough to see grass on a regular basis. Managed to find some hand churned unsalted cultured butter the other day, from grass fed cows and the colour was even deeper.
    Thank you for these receipes, they are a great resource, and I am slowly teaching my three young adult sons the benefits of cooking from scratch, one of which is flavour!

    1. Yeh, I’m thinking maybe the photo-editing just made it seem really white. I don’t think mark would be eating grain-fed butter.

      I have seen white butter like that before. The Lurpak stuff in our aus supermarkets (it’s not from here in aus) is really white.

      1. Our butter in the U.S. is that white color. European yellow butter used to kind of freak me out. I’m not sure what accounts for the difference in color – you don’t think they’re adding the yellow?

        1. It’s more probable that butter sold in US is more processed or simply – as already suggested – American cows don’t see much grass (if none at all).
          The only butter I’ve seen in Europe that is so white is the goat’s one.

    1. I like the pepper idea. I’m not fond of tomatoes but love me some colorful peppers!

  7. I like to make a similar concoction out of coconut oil, sriracha, and sea salt. So good on roasted meats.

  8. Sounds good – I’ll try it this week. I have to say that the two most used appliances in my kitchen are a bullet blender and a Cuisinart Mini Prep food processor. The Mini Prep is just that – small and easy to clean. I use it all the time from chopping onions, tomatoes and other veggies to making guacamole and pesto.

  9. Made this tonight and it is delicious, even my tomato hating daughter loved it. Thanks for the recipe.

  10. No offense, but those are grape tomatoes, not cherry tomatoes.

  11. I was thinking but why wouldn’t this work with onion rather than garlic if that is more your preference? I love Onions and tomatoes together on both a salad and sandwiches like hamburgers.

    1. I’d roast the onions the same way as the tomatoes if you do – bake off some of the liquid and bring out that deep carmelized onion flavor.

  12. Made this today, it is gorgeous,another top recipe,well done MDA.

  13. Will this freeze okay? I’d like to make a large batch, then freeze in smaller quantities.

  14. This looks AMAZING! I’m salivating just looking at it. I am immediately going to the shop to grab some tomatoes now. I’m going to try this smeared on my grilled chicken breast for lunch! Thank you 🙂

  15. How this looks reminds me of the two containers of expired hummus I once salvaged from a dumpster behind Giant Tiger. The first one was alright, I was really hungry. Couldn’t finish the second.
    That’s actually a good place to get some free food though. The one day I got, if I remember correctly, 14 individually wrapped steaks from that dumpster, ingredients %100 beef. Never got a chance to cook them and they disappeared from the forest floor.. I guess they made a raccoon happy.

  16. Your butter is shockingly pail! I don’t think that cow ate a speck of grass…sad!

  17. Question for those who have made this before:

    Once the tomatoes are roasted with butter, my dish had juices at the bottom. Do you drain the liquid or mix the entire contents in the food processer / blender with the remaining ingredients?

    Regards,
    Mark

  18. There’s a lot of new healthy sauces you can make with tomatoes! I prefer natural home made sauces. Organic food will always be the best choice for your health!

  19. Why specify unsalted butter if you are going to add salt? The reason I ask is my refrigerator is not large so do I really need to keep two different types of butter on hand?

    1. I can only get Kerry gold salted here in the uk.
      It works fine, just don’t add any extra.

  20. I bet it would be great made with a chille… Anaheim, Hatch, Poblano….