Would you like some tomato butter for your toast? Yes, yes you heard my right. Or perhaps a little tablespoon on your dessert?

Fruit butters are not as well known as jams and jellies but they are in the same family. They have more of a paste texture to them and would fall more into the spread category. If done right the spread will have the consistency of room temperature butter, hence its  name. The most commonly know one is Apple Butter but you can actually make a butter out of almost any fruit.

I decided to try it with tomatoes first. It’s an unusual choice but I was just to curious. One would not pick an acidic fruit instinctively…but balanced with enough sugar you can use this butter anywhere you would normally use a sweet fruit version.

Tomato Butter


  • 1/2 pound ripe or green tomatoes, washed, stemmed and cut in half (I used cherry tomatoes)
  • 1/2 cup sugar, or to taste


Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. If you wish (I did not) force through a sieve to remove skin and seeds.

Add sugar and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Let the mixture cool. The butter can be kept refrigerated for up to three weeks.

It really is surprisingly sweet and I served a dollop of it on a blueberry pineapple cake. It was a great combination, even if it looks a little weird.