Make Ahead

Tomato Butter

July 26, 2010
0 Ratings
  • Serves 1 1/2 cups
Author Notes

My brother was once a chef in this tiny place in downtown Memphis. He served this over a catfish roulade. I just simply use it as a sauce for any fish, chicken, or as a condiment or garnish to dress plates. It's really a confit and is delicious with any tomato but I really love using heirlooms. Their meaty flavor makes the simplicity of this out-of-this-world amazing. Finishing it with a truffle infused extra virgin olive oil leaves people bug-eyed and speechless. —JessicaI

What You'll Need
  • 3 pounds Heirloom Tomatoes (any variety or combination of several)
  • 3-4 shallots
  • 3/4 pound organic butter (unsalted)
  • 1 splash truffle infused extra virgin olive oil (optional)
  • a dashes unrefined sea salt and fresh cracked pepper to taste
  • Juice of one lemon
  1. Clarify butter to make ghee. Melt 3 sticks of unsalted, organic butter in a medium sauce pan over med-low heat uncovered. Butter will build a foam on top. When this happens, reduce heat to low. Stir occasionally with spatula until white solids begin to form at the bottom of the pan. When the white solids turn light brown in color remove from heat. Ghee should be golden in color, not dark. Cool slightly and strain through paper towel to separate the solids from the liquid.
  2. Peel tomatoes by blanching in boiling water for 30 seconds, followed by an ice bath. Skins will slip right off.
  3. Remove seeds from tomatoes and dice.
  4. Combine tomatoes, shallot, and ghee in a medium sauce pan and bring to a simmer on medium heat. Reduce heat to low and cook for 1-2 hours stirring occasionally. Remove from heat and add lemon, salt and pepper to taste. If using the truffle oil, allow tomato butter to cool slightly before whisking in to taste. Can be stored in the fridge for months.

See what other Food52ers are saying.

  • SallyCan
  • JessicaI
  • Sagegreen
  • Yve

4 Reviews

Yve August 15, 2010
I'm sorry I followed your recipe exactly and I didn't like it. My beautiful heirloom tomatoes lost all their flavor and I was left with a fatty red sauce. When my husband tried it he said it tasted of blah and it gave him acid later. I think it may have been better if you cut the butter down to one stick. I regret making it with the full 3 sticks its just to fatty and flavorless.

Ingredients I used
Freshly picked Heirloom tomatoes
Horizon organic butter
4 fresh shallots
White truffle sea salt added once butter had cooled completely
fresh cracked pepper
Juice of one lemon

Maybe you forgot to list an ingredient or a step along the way? My result were far from incredible.
SallyCan July 30, 2010
This looks like a must try~is it more of a sauce, or more of a firm butter?
JessicaI July 26, 2010
This is AMAZING with any seafood or even tossed in pasta with any other fresh or sauteed veggies summer has to offer. You have never tried anything like this before. It's INCREDIBLE!
Sagegreen July 26, 2010
Thanks for this. I love making different butters. Look forward to trying this. I was thinking of also blending tomatoes into cream cheese for a spread.