Tomato Butter

Last week I got a hankering for tomato butter, which I hadn’t made in a very long time. I had my first taste of tomato butter more than ten years ago at a colleague’s leaving do. His wife had made it and spread it on pretzels and pretzel rolls. I was immediately hooked and astonished at how easy this was to make.

It’s maybe because I first had tomato butter on a pretzel roll, but to this day that’s still my favourite kind of roll to have it with. Last week I tried it on a rustic multi-grain bread, and that was equally delicious. I can also imagine this butter goes very well with crackers.

To make this, you’ll need 125 g / 1 stick of unsalted butter at room temperature, 3 tbsp tomato paste (concentrate) and some freshly squeezed lemon.

Just stir the tomato paste into the butter – I sometimes use a handheld mixer – and when the paste is well incorporated into the butter, squeeze some lemon into it. 1 quarter of a small lemon should be enough for the amount of butter and tomato paste. You want the lemon juice to be discernible but not dominating. Refrigerate so the butter firms up again, then take back out shortly before serving.

This tomato butter can be served with bread accompanying a salad, on baguette as a starter, and it’ll look good on a buffet as well. I enjoyed it as both lunch and dinner last week spread on a rustic multi-grain bread.