About This Recipe
I started baking because I love butter so much. And I’m always looking for new flavor combinations because there is something magical about high-quality butter mixed with lush fruits or vegetables, fresh herbs, and just the right touch of salt. A simple stick of butter can transform into something completely new- rich, flavorful, and likely the star of your dinner table!
This roasted tomato butter is a combination sweet cherry tomatoes, robust garlic, basil and salt. Whipped together, and spread onto a warm slice of cheesy sourdough- you are working with one delicious bite! I love keeping a batch in the fridge to spread onto warm bread, melt over grilled chicken or steak, stir into pasta, or dollop onto roasted vegetables. The roasted tomatoes add a subtle sweetness and beautiful color, while the garlic and basil bring balance and depth.
If you’re as obsessed with butter as I am, this recipe is a reminder that some of the best flavors come from the simplest ingredients. A little patience in the roasting process turns your summery tomatoes and garlic into something truly unforgettable.
If you’re looking for something really delicious to serve with this lush butter try my CHEESY GARLICKY SOURDOUGH – the two together, are a match made in heaven!
Key Ingredients
Cherry Tomatoes – These babies become incredibly sweet and concentrated when roasted, creating a rich tomato flavor without excess acidity. Their natural juices and vibrant color give this butter its beautiful hue and fresh garden-inspired taste.
Garlic – Roasting garlic transforms its sharp, pungent bite into a mellow, caramelized sweetness. The soft cloves blend seamlessly into the butter, adding depth and savory richness to every bite.
Butter – High-quality butter is the foundation of this recipe, providing a creamy, luxurious texture that carries all of the flavors. Whipping it creates a light, spreadable consistency that makes the butter feel extra indulgent.
Basil – A small amount of basil adds a subtle herbal note that complements the sweetness of the tomatoes and garlic. Whether fresh or dried, it brings a touch of brightness and balance to the finished butter.
Extra Virgin Olive Oil – High quality evoo helps the tomatoes and garlic roast evenly while encouraging caramelization and flavor development. It also enhances the silky texture of the roasted vegetables before they are incorporated into the butter.
Salt – Ties all of the flavors together and enhances the natural sweetness of the roasted tomatoes. Even a small pinch makes the butter taste more vibrant and well-rounded.
FAQ’s
Helpful Tips
Roast Until Deeply Caramelized: Don’t rush the roasting process. The tomatoes should be soft and bursting, and the garlic should be golden and tender. This develops the richest flavor.
Let Everything Cool Before Mixing: Warm tomatoes or garlic can partially melt the butter and affect the final texture. Allow them to cool before whipping everything together.
Use High-Quality Butter: Since butter is the star ingredient, choosing a good-quality butter will make a noticeable difference in flavor and texture.
Save the Tomato Juices: The strained tomato juices are packed with flavor. Stir them into soups, pasta sauces, vinaigrettes, or even Bloody Marys.
Whip for Extra Fluffiness: Beating the butter for a few minutes before adding the tomatoes and garlic creates a lighter, airier spread that feels especially luxurious.
Taste Before Chilling: The flavors will mellow slightly once chilled. Taste the mixture before refrigerating and adjust the salt or basil if needed.
Make It Ahead: Tomato butter actually tastes even better after a few hours in the refrigerator, giving the flavors time to meld together.
Serve at Room Temperature: For the smoothest texture and best flavor, let the butter sit at room temperature for 15–20 minutes before serving.
More Recipes!
Here are some more recipes you might enjoy!
Gruyere Popovers with Whipped Cranberry Butter
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
Roasted Tomato & Garlic Butter
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Equipment
- medium baking dish
Ingredients
- 12 oz (340 g) cherry tomatoes
- 1 head garlic, top removed
- 1 stick (½ cup, 113 g) butter, softened
- 1–2 tbsp (14-28 g) olive oil
- Pinch of salt (to taste)
- ⅛ tsp fresh or dried basil
Instructions
Enable Step-by-Step Mode- Preheat the oven to 400°F (200°C).
- Place the cherry tomatoes in a small baking dish or pan. Set the garlic head in the pan alongside the tomatoes. Drizzle everything with the olive oil and sprinkle lightly with salt. Cover the dish with aluminum foil.
- Roast for 30 minutes, stirring the tomatoes once or twice, until the tomatoes have burst and softened and the garlic is golden and tender. Remove the foil and roast for another 10-15 minutes.
- Let the tomatoes cool until comfortable to handle. Slip the skins off the tomatoes and discard the skins. Then, place the peeled tomatoes in a fine-mesh strainer set over a bowl. Gently press to remove excess juices, reserving the juices for another use if desired.
- In a mixing bowl, beat the softened butter until light and fluffy, about 2–3 minutes. Squeeze the roasted garlic cloves from their papery skins into the bowl with the butter.
- Add the strained roasted tomatoes, basil and salt. Beat until smooth and well combined. Adjust salt and basil if desired.
- Transfer to a container or shape into a log using plastic wrap or parchment paper. Refrigerate for at least 1 hour before serving.