Charred Tomato Butter Recipe
Learn how to make smoky Charred Tomato Butter with fresh summer tomatoes, garlic, basil, and Dijon mustard. Perfect for grilled bread, steak, seafood, vegetables, and more.
Servings 2 cups
Calories 938kcal
Ingredients
- 1 lb Vine Ripened Tomatoes left on the vine
- 1 tbsp Olive Oil
- 4 Garlic Cloves
- 1 small Shallot
- 1 tbsp Fresh Basil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Dijon Mustard
- 1 tsp Red Wine Vinegar
- 1 cup Butter softened
Instructions
Prep the Tomatoes
- Leave the tomatoes attached to the vine. Toss them with olive oil, salt, and pepper.
- Set the tomatoes on a fine mesh wire rack. This works for both methods below. On the grill, the rack keeps the tomatoes from rolling or falling through the grates and makes them much easier to move on and off the heat in one piece.
Grilling Method
- Preheat a charcoal grill or smoker for direct heat, around 450 to 500°F.
- Place the wire rack with the tomatoes directly onto the grill grates, directly over the coals.
- Grill for 10 to 15 minutes, turning as needed, until the skins blister and blacken in spots and the tomatoes soften.
- Carefully remove the rack from the grill and let the tomatoes cool completely.
Broiling Method
- Preheat your oven broiler to high.
- Place the wire rack with the tomatoes on a foil-lined baking sheet and slide it under the broiler.
- Broil for 6 to 10 minutes, turning once, until the skins are blistered and lightly charred.
- Remove from the oven and let the tomatoes cool completely before blending.
Making the Butter
- Pull the cooled tomatoes off the vine and pour off any excess liquid, then add them to a blender or food processor.
- Add the garlic, shallot, basil, Dijon mustard, and red wine vinegar.
- Blend on high until the mixture is mostly smooth.
- Add the softened butter and keep blending until the mixture turns light, creamy, and fully combined.
- Move the butter to a serving bowl, or shape it into a log using parchment paper and refrigerate until firm.
Notes
Can I make this without a grill?
Yes. The broiler method gives you the same charred, blistered skin using your oven instead of coals. Why did my butter separate?
This usually happens when the tomatoes are still warm or the butter was melted instead of softened. Cool the tomatoes fully and start with soft, room-temperature butter. Can I freeze compound butter?
Yes. Shape it into a log, wrap it tightly, and freeze for up to 3 months. Slice off what you need as you go.
Yes. The broiler method gives you the same charred, blistered skin using your oven instead of coals. Why did my butter separate?
This usually happens when the tomatoes are still warm or the butter was melted instead of softened. Cool the tomatoes fully and start with soft, room-temperature butter. Can I freeze compound butter?
Yes. Shape it into a log, wrap it tightly, and freeze for up to 3 months. Slice off what you need as you go.
Nutrition
Serving: 1batch | Calories: 938kcal | Carbohydrates: 13g | Protein: 4g | Fat: 100g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1934mg | Potassium: 645mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4784IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 1mg