Ketchup’s cool and all, but have you met its fancy-pants cousin?
I’m talking about tomato butter.
It’s summer. Which means we’re in peak tomato season. Which means you’ve gotta make tomato butter.
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Why? For starters, it’s a great way to extend the shelf life of your tomatoes. So be sure to grab a bunch of them at your local farmers’ market before tomato season is over!
Did I mention it’s also so tasty? Despite the name, there is actually no butter in it. Think of it like a sweet, spicy, tangy tomato jam. You can spread it on just about anything: breads, biscuits, sandwiches, etc.
It even makes for a lovely addition to your next cheese board, pairing best with a blue or a sharp cheddar.
Tomato butter, fancy ketchup—no matter what you call it, it’s a delicious accompaniment to any meal.
Makes 3 cups
- 3 pounds tomatoes, peeled, cored, seeded, and chopped
- 2 cups packed light brown sugar
- 1 onion, grated on large holes of box grater
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¼ cup lemon juice (2 lemons)
1. Simmer tomatoes, sugar, onion, ginger, turmeric, paprika, and cayenne in large saucepan over low heat until thick and jam-like, 2 to 2½ hours.
2. Stir in lemon juice and season with salt and pepper. Transfer to medium bowl, cover with plastic wrap, and refrigerate for at least 2 hours or up to 1 week. Serve.