Recipe Spotlight

Make Tomato Butter, Ketchup’s Fancy-Pants Cousin 

Think of it like ketchup with its pinkie out. 

Published July 19, 2022.

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. 

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.

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