Make Ahead

Great Aunt Elizabeth's Tomato Butter

August 22, 2016
0 Stars
Photo by Kate Breece
Author Notes

Growing up on an Iowa farm, one of my fondest childhood memories was picking tomatoes with my Great Auntie E. Her favorites were small, yellow tomatoes--sweet and juicy. We'd pick those and other varieties, which she would combine to make her mouth-watering "Tomato Butter." I've made some "updates" to this recipe, and I've added ginger for a "perkier" tomato butter. —Kate Breece

  • Makes 8 half-pints
  • 5 quarts Ripe tomatoes, a mixture of red and yellow
  • 3 - 4 medium onions, red onions work well
  • 1 3/4 cups apple cider vinegar
  • 1/4 cup lemon juice
  • 3 cups dark brown sugar
  • 2 cups white sugar
  • 1 teaspoon each ground: cinnamon, clove, allspice
  • 1 tablespoon salt
  • 2 tablespoons peeled and finely grated ginger fresh ginger root
In This Recipe
  1. Peel tomatoes by dipping them into boiling water for 30 seconds. Chop the tomatoes and onions in a food processor or grind then in a food grinder.
  2. Combine vinegar, sugars, spices and salt n heavy non-reactive Dutch oven; bring to boil.
  3. Add vegetables and simmer over low heat until thick, stirring frequently with a wooden spoon to prevent sticking. This is a slow process, taking several hours. Butter is done when it no longer bring large quantities of liquid to the top as it simmers, and adheres as a whole to slide off a metal spoon.
  4. Ladle into sterilized, hot, 1/2 pint jars to within 1/4 in of jar top. Wipe jar rim; adjust lids to be tight but back off a quarter of a turn to allow for air expansion while in the bath.
  5. Process in boiling water bath 10 minutes. Jars should be placed on a rack and the water should cover the lids at least a half inch deep.
  6. Remove from boiling water bath and complete seals unless closures are self-sealing. Makes 8 – 1/2 pints.

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1 Review

Devangi R. August 26, 2016
Looks like a nice recipe...thank you for sharing.