Tomato Butter
This easy tomato compound butter is made with tomato paste, herbs, and garlic. Tomato butter is great for topping steaks, baked potatoes, vegetables, and more.
Servings: 8
Calories: 103kcal
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 2 Tablespoons tomato paste
- 1 Tablespoon finely chopped fresh parsley
- 1 Tablespoon finely chopped fresh thyme
- 1 Tablespoon minced garlic
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Allow butter to soften on the counter for at least 1 hour.
- Mix together all ingredients. You can mix by hand or use a stand mixer with a paddle attachment.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log, and wrap well. Chill for at least 2 hours before using.
Notes
- If your butter has salt, reduce the added salt.
Storage Instructions
- Tomato butter will keep for up to 2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.
- If you don't have wax or parchment paper you can store it in a small bowl, tightly covered.
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