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This Tomato Butter Recipe is easy to make by combining vegan butter with tomato paste, garlic, and simple seasonings. Smooth and creamy, it’s perfect for slathering on freshly baked bread! Vegan and Gluten-Free.
The tangy, umami goodness of tomatoes is combined with rich and creamy butter in this Vegan Tomato Butter Recipe. Just 6 simple ingredients are whisked together until you’re left with a savory spread that instantly elevates toast, sandwiches, sauces, and more. It’s rich, savory, creamy, and absolutely delicious.
Table of Contents
A Life-Changing Savory Spread
Think of this Vegan Tomato Compound Butter as my gift to the tomato lovers of the world. It’s a creamy spread bursting with umami flavors thanks to a fuss-free yet fragrant and savory tomato mixture folded into softened vegan butter. Honestly, it’s so simple and indulgent, you’ll be making it year-round!
The secret to its umami-rich flavors is all thanks to one budget-friendly ingredient: tomato paste. I bet you have a can or tube in your pantry right now! Tomato paste is super concentrated and smooth, making it automatically perfect for folding into compound butter recipes (but not without the help of a few aromatics and seasonings, of course).
Treat yourself to a slice of my No-Knead Sun Dried Tomato Bread, slather it with this homemade tomato spread, and savor the tomato goodness.
What You Need for Homemade Tomato Butter
Tomato compound butter is made with 6 easy to find and budget-friendly ingredients:
- Butter: the base of the spread is, obviously, made with dairy-free butter. Use good-quality salted vegan butter for the richest flavor and creamiest consistency. If you only have unsalted butter on hand, add 1/4 teaspoon of salt when whisking the tomato paste and butter together.
- Tomato Paste: canned or tubed tomato paste contains very little water, unlike fresh tomatoes, which is why I chose it for this tomato butter recipe. Thanks to the paste, the butter has a delightful tomato flavor and a longer shelf life, so you can enjoy the tomato goodness all year long (even when tomatoes are out of season!).
- Flavor Boosters: freshly minced garlic and crushed red chili flakes lend a deep umami flavor and a touch of spice (but not too much).
- Balsamic Vinegar: this tangy vinegar builds on those natural umami flavors and balances the tangy tomatoes.
How to Make Tomato Butter
- Slice the butter and place the pieces in a medium-sized bowl.
- Warm the tomato paste in a sauté pan over medium heat until it’s starting to brown. Stir in the garlic and chili flakes and cook for 1 minute, then deglaze the pan with the balsamic vinegar. Remove the pan from the heat.
- Transfer the warm tomato paste to the bowl of butter. Mash the two together with a fork, then whisk the mixture until smooth.
- Chill the tomato butter in the fridge for 30 minutes before serving.
Caitlin’s Cooking Tips
- Always cook the tomato paste: I know it sounds tempting to dump the tomato paste straight from the can into the butter, but it’s super important that you caramelize it in a hot pan first. Store-bought tomato paste comes in a can or tube, which gives it a metallic or “tinny” flavor. According to Food & Wine, slightly cooking the tomato paste is the key to getting rid of this not-so-appetizing flavor while caramelizing the natural sugars and enhancing its tomato flavors.
- Chill the butter before serving: The butter will be quite warm and soft after mixing it all together, which is why it’s important to chill it in the fridge for at least 30 minutes. It will cool and firm up in the fridge, making it easier to slice and spread.
Serving Suggestions
I’m obsessed with spreading this tomato butter on toasted slices of my Sun Dried Tomato Bread. The bread is tender and fluffy, jam-packed with sun dried tomatoes, and bursting with umami, tomatoey flavors. Yum!
It’s also delicious when served just like classic compound butter. Melt a slice on top of roasted or grilled vegetables, stir it into cooked rice to elevate each bite, or toss it with cooked pasta noodles for an easy, creamy sauce. I even like to add it to this Sun Dried Tomato Pasta and this Roasted Cherry Tomato Pasta for more flavor.
If you’re looking for more delicious tomato recipes, you’ll also love this Creamy Sun Dried Tomato Dressing, this Tomato Galette, and this Roasted Tomato Soup!
Or, if you’re looking for more creamy butter spreads, you’ll also love this 3-Ingredient Pumpkin Butter and this Toasted Coconut Butter Recipe.
How to Store Vegan Compound Butter
The leftover butter will keep for up to 1 week in the fridge and up to 2 months in the freezer. Either store it in an airtight container or transfer the butter to a sheet of parchment paper, roll it into a log, and keep it in a sealed container.
Before serving, place the chilled butter on the kitchen counter for about 10 minutes to help it soften. Slice off as many pieces as you need from the log and add them to the recipe of your choice.
Substitutions and Variations
- Fresh Garlic Substitute: Swap the fresh garlic with a head of roasted garlic to take the savory depth to an entirely new level.
- Add Herbs: Stir 2 to 3 tablespoons of freshly chopped or dried herbs, like basil, oregano, chives, thyme, or parsley, into the butter after mixing in the tomato paste.
- Add Sun Dried Tomatoes: For a deeper tomato flavor and some texture, fold 1/4 cup of chopped sun dried tomatoes into the butter along with the tomato paste mixture.
Recipe FAQs
Compound butter is essentially butter that’s been mixed with flavor boosters, like herbs, garlic, lemon zest, and tomatoes.
No, sorry! Fresh tomatoes aren’t as concentrated or intensely flavored as tomato paste and will water down the butter mixture.
While I haven’t made it myself, this homemade tomato paste recipe from The Kitchn will show you how it’s done.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Tomato Butter
Ingredients
- 1 stick salted butter* I used dairy-free
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- 2 cloves garlic minced
- 1/2 teaspoon crushed chili flakes optional
- 1/2 teaspoon balsamic vinegar
Instructions
- Prep: Slice the butter into tablespoons and transfer to a medium bowl.
- Tomato Paste: Warm the oil in a small to medium sauté pan over medium heat. Add the tomato paste and cook for 3 minutes, stirring occasionally, until beginning to brown. Add the garlic and chili flakes (if using) and cook for one final minute, adding the balsamic vinegar for the final 30 seconds of cooking to “deglaze” the pan. Remove from the heat and set aside.
- Combine: Add the warm tomato paste directly to the bowl of butter. Use a fork to mash the tomato paste into the butter and soften it. Once the butter has softened, use a whisk to vigorously mix the butter and tomato paste together until smooth and combined.
- Chill: Transfer the tomato butter to the fridge and let chill for at least 30 minutes. At this point it should be spreadable and you can enjoy however you desire!
- Store: Transfer the tomato butter to a releasable jar, or place it on a sheet of parchment paper and roll into a log. Store leftovers in the refrigerator for up to one week, or you can freeze the butter for up to 2 months.
Recipe Notes
- Butter: If using unsalted butter, add 1/4 teaspoon of salt to the butter and tomato paste in step 3.
- Serving Suggestions: I like to spread this tomato butter over toast (especially my sun dried tomato bread), or you can mix it with cooked noodles for an easy sauce!
