Tomato Confit Butter
When I started brainstorming ideas for my tomato recipe line-up this summer, I knew I wanted to include a condiment, and my mind went straight to butter. Sweet, juicy tomatoes are at their peak right now and what better thing to bring out the flavor of a cherry tomato than rich, creamy butter. Think of this recipe as the baby of roasted tomato confit and compound butter, marrying the jammy, concentrated sweetness of slow-cooked tomatoes with creamy butter to create a summer condiment you’ll want to put on everything.
The process is both simple and deeply rewarding. Cherry tomatoes and garlic cloves are slow-roasted in olive oil with fresh oregano until they collapse into jammy pillows of sweetness and umami. The heat works its magic, transforming the tomatoes into something rich while the garlic mellows into a buttery softness of its own. Once blended into softened butter, the result is a vivid orange spread that tastes like pure sunshine. It’s equally at home on a thick slice of warm sourdough as it is melting over grilled corn, steak, or stirred into pasta for an easy, low-effort dinner that still feels like something special.
And don’t forget about the olive oil leftover from roasting. It’s liquid gold. Strain it, stash it in the fridge, and let it become your secret weapon for quick summer cooking. Whisk it into a tomato vinaigrette, drizzle it over grilled zucchini, or toss it with pasta, fresh basil, and a generous spoonful of your new favorite tomato butter. Whether you’re making a simple snack or pulling together a last-minute dinner, this tomato butter turns the everyday into something special while letting peak-season tomatoes shine.
Tips
Low heat is key here as you want the oil to slowly infuse, not bubble aggressively. If you notice a hard simmer, turn your oven down a touch.
Your standard grocery store butter will do the trick here but if you can, swing for the good butter. This is one of those recipes where higher-fat, European-style butter, like Kerrygold, really shines!
Save this one for when cherry tomatoes are at their peak and you’re looking for a small project that delivers big flavor. It’s cozy, simple, and perfect for stretching out summer as it will keep in your freezer for a few months.
Tomato Confit Butter
This slow-roasted Tomato Confit Butter is rich, savory, and packed with summer flavor. Made with sweet tomatoes, garlic, oregano, and olive oil, it’s blended with creamy butter for a perfect summer spread. Try it on toast, grilled corn, or tossed with warm pasta. It's an easy make-ahead condiment that highlights the best of tomato season.
Ingredients
- 1 stick (½ cup) unsalted butter, room temperature
- ½ cup whole cherry tomatoes
- ½ teaspoon kosher salt
- 2 garlic cloves
- 2 sprigs fresh oregano
- Olive oil (about ⅓ cup)
- Flaky salt
Instructions
- Preheat the oven to 300 degrees and place 1 stick of butter on the counter to come up to room temperature.
- Place a small oven-safe dish (something around 2 cups, like a ramekin or mini cocotte) on top of a sheet pan. This makes it easier to transfer in and out of the oven and helps prevent oil spills.
- Add ½ cup of whole cherry tomatoes, 2 garlic cloves, and 2 sprigs of oregano to the small baking dish. Fill with just enough olive oil to cover the tomatoes, about ⅓ cup should do the trick.
- Transfer the sheet pan to the oven and roast for 1 hour. Keep an eye on things. You want a slow, gentle bubble, not a simmer. If the oil starts bubbling too much, lower the oven temperature slightly.
- Remove from the oven and allow the mixture to cool completely to room temperature.
- Strain it through a fine mesh sieve, separating the oil from the solids. Discard the oregano stems. Save the tomato-garlic oil for another use like salad dressings, pasta, or dipping bread.
- Add the strained tomatoes and garlic to a food processor. Pulse until mostly smooth, then add 1 stick (½ cup) of room temperature unsalted butter. Pulse again until the mixture is creamy and well combined. Add a pinch of flaky salt, pulse once or twice more, then taste and adjust the seasoning if needed.
- Transfer to a serving dish or an airtight container. It will keep in the fridge for a couple of weeks or in the freezer for about two months.
- Serve with warm bread, spread on grilled corn, or stirred into pasta with a splash of cooking water.
