Ketchup’s cool and all, but have you met its fancy-pants cousin?
Recipe Spotlight
Make Tomato Butter, Ketchup’s Fancy-Pants Cousin
Think of it like ketchup with its pinkie out.
By Published July 19, 2022.
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.
Tomato Butter
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.