Sometimes the simplest recipes pack the most flavour—and this Roasted Tomato Butter is one of those gems. Made with slow-roasted tomatoes and creamy butter, it’s rich, savoury, and a little bit addictive.
I had to pick all my tomatoes from the garden recently as the frost and snow were on their way, so now they’re ripening slowly indoors. That means I only have a few ready at a time, and this recipe is perfect for that. You can make as little or as much as you want—just roast what you have and blend it with butter for a small batch of something truly delicious.
Roasting brings out the tomatoes’ natural sweetness and depth, and when combined with butter, garlic, and a touch of salt, you get a spread that feels fancy but couldn’t be easier to make. I love it on warm gluten free bread, stirred into pasta, or melted over grilled veggies or chicken. It’s a simple way to capture the last bit of garden flavour before winter fully sets in.
Why you will love roasted tomato butter!
Big flavour, simple ingredients – Just butter, roasted tomatoes, and a few seasonings.
Versatile – Use it as a spread, sauce base, or finishing butter.
Make-ahead friendly – Keeps beautifully in the fridge or freezer.
Perfect for garden tomatoes – A delicious way to use up extras.
Naturally gluten free – Adds instant richness to any meal.
ingredients
Tools
- Food Processor makes this very quick and easy
Storing
Once the roasted tomato butter has cooled, transfer it to an airtight container or jar and store it in the fridge for up to 1 week. For longer storage, freeze it for up to 3 months—you can portion it into small containers or spoon it into ice cube trays for easy use.
When ready to use, let it soften slightly at room temperature or melt it right into a hot dish.
Roasted Tomato Butter
Ingredients
- 300 Grams Cherry Tomatoes (You can use Roma tomatoes as well.)
- 3 Grams Fresh Herbs (Thyme or Basil)
- 3 Cloves Garlic
- 3 Grams Salt (Only if you are using unsalted butter)
- 225 Grams Butter
- Drizzle of Olive Oil
Instructions
- Preheat the oven to 400F.
- On a baking tray covered with parchment paper add on the cherry tomatoes (or halved Roma tomatoes). As well, add the cloves of garlic into tin foil and drizzle with olive oil.300 Grams Cherry Tomatoes, 3 Cloves Garlic, Drizzle of Olive Oil
- Bake the tomatoes until the juices start coming out. About 15 minutes.
- Remove from the oven and set aside.
- If your butter is still cold, put it into a bowl and heat it up for 30 seconds at a time. You will want the butter soft but not melted.225 Grams Butter
- In a food processor, add in the butter, fresh herbs, salt (if using unsalted butter), tomatoes.3 Grams Fresh Herbs (Thyme or Basil), 3 Grams Salt
- Unwrap the garlic from the tin foil, and squish the garlic out of the skin and into the food processor.
- Blend everything up until smooth.
- Remove it from the food processor, and put it into a glass container. You can use it now, or put it into the fridge to harden up and use as needed. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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