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Sungold Tomato Butter – Slather on Everything!

Sungold Tomato Butter – Slather on Everything!

A deeply flavored whipped butter combined with slow-roasted Sungold Cherry Tomatoes. The uses are endless!

Slather on Sourdough Bread

The finished slow-cooked tomatoes – ready to blend with the butter

Recipe Overview: Slow-roast halved tomatoes over thyme branches. Cook garlic so it has softened. Add butter to a small food processor – whip until light. Add all ingredients and whirl until smooth with some texture from the tomatoes.

Sungold Tomato Butter – Slather on Everything!


1 cup Sungold Tomatoes, washed, dried and cut in half

2 teaspoons extra virgin olive oil PLUS 2 T. (for cooking the garlic)

4 fresh thyme branches

½ teaspoon Himalayan sea salt – divided

1  ½ teaspoons softened garlic (method below)

4 tablespoons unsalted butter, room temperature*(please see below)

½ teaspoon fresh thyme leaves (off the branch)



Preheat oven to 275 degrees.
Add a sheet of parchment paper to medium sized rimmed baking pan.
Add thyme branches – top with tomatoes, cut side up.
Drizzle all over with olive oil. Sprinkle with 1/4 teaspoon of salt.


Slow-cook for 45 minutes to 1 hour – this will depend on the size of your tomatoes.
Look for: tomatoes that has shrunken, are condensed with only a drop of golden color around the edges… no more!


Make the Softened Garlic:
Add 2 tablespoons of extra virgin olive oil to your smallest skillet (mine is 6″)
Add 1 large or 2 medium sized garlic cloves – sliced 1/8 inch thick.
Heat over the lowest heat and cook until softened – yet NOT golden, about 5 minutes.
Set aside. Love garlic? You can double this amount if desired.


Add the softened butter to the small food processor (mine is a 4 cup one.)
Pulse a few times to whip. Use a rubber spatula to scrape down, repeat.
Add the remaining ingredients – the cooked tomatoes, 1/2 teaspoon of thyme from the pan (removed from a branch), 1/2 teaspoon fresh thyme leaves, the cooked garlic (not the oil) and 1/4 teaspoon of the remaining salt. Save the oil; great for salad dressing. 


Blend until mostly smooth with small pieces of chopped tomatoes.
The butter is ready to use!
If you feel it is too soft, place in a small bowl and refrigerate a few minutes.


*I have chosen Vermont Creamery Cultured Butter (sold at my local Acme supermarket) – or source out Organic Butter which is readily available in most supermarkets.
I DO NOT use butter with “natural flavorings” – in ALL commercial butters (see Blog.)


Store in a clean glass storage container in the refrigerator.
Best used softened.
Will stay fresh about 3 weeks. Can also freeze.


To make a Compound Butter Log:
Cut a piece of waxed paper or parchment paper about an 8″ square.
Add the butter to center, fold over the paper rolling into a tight log, twist
the edges and refrigerate until very firm. When ready to use, slice a piece and add to warm foods… the butter will beautifully melt in.

See BLOG for many more photos and a good lesson about which butter to buy!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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