Traditional Tomato Butter Recipe
A simple two-ingredient tomato butter provides an excellent way to utilize an abundance of ripe or unripe tomatoes.
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Instructions
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Place tomatoes in a saucepan, bring to a boil, then reduce heat and simmer, stirring frequently, until fully broken down and soft.
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Force the tomato pulp through a sieve or food mill to create a smooth puree.
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Combine the tomato puree with sugar.
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Thicken the sweetened puree using one of the following methods until it doesn't run off a spoon:
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Slow Cooker: Cook on low for 6-12 hours with the lid partially open, stirring occasionally.
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Microwave: Cook in a microwave-safe bowl in 20-minute intervals, stirring frequently.
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Stovetop: Cook in a saucepan over medium-low heat for 1-2 hours, stirring frequently.
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Oven: Preheat oven to 250 F. Bake in a heatproof dish for 1-3 hours, stirring occasionally.
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Start boiling water for a water bath canner.
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Ladle the hot tomato butter into hot sterilized jars, leaving 1/4-inch headspace.
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Securely cover jars with hot sterilized lids and rings, then process in the boiling water bath for 10 minutes.
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Cool jars on the counter before storing in a cool, dry, dark location.