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This Charred Tomato Butter is smoky, rich, and packed with concentrated tomato flavor. The result is a savory compound butter that’s incredible spread on crusty bread, melted over grilled steak, tossed with pasta, or finished over roasted vegetables.
There are few things I look forward to more than tomato season. Whether they’re coming straight from the garden, picked up at the farmers market, or overflowing from the produce aisle, ripe summer tomatoes deserve to be the star of more than just salads and sandwiches. Their natural sweetness, bright acidity, and juicy texture make them one of my favorite ingredients to cook with all summer long.
If you’re anything like me, you’re always looking for new ways to use up an abundance of fresh tomatoes. That’s exactly how this Charred Tomato Butter came to life. Instead of roasting tomatoes in the oven, I blister them over charcoal until they’re smoky, caramelized, and packed with incredible flavor. Then they’re blended with garlic, shallot, basil, Dijon mustard, and whipped into creamy butter for a rich, savory spread that’s unlike anything you’ll find at the grocery store.
This smoky compound butter is the perfect finishing touch for grilled steaks, corn on the cob, roasted vegetables, seafood, pasta, or simply spread over warm, crusty bread. If you’re searching for a unique way to celebrate peak tomato season, this recipe is one you’ll find yourself making long after summer comes to an end.
Why This Recipe Works
- Peak tomato flavor: Charring fresh tomatoes over high heat concentrates their natural sweetness while adding a subtle smoky flavor you can’t achieve with raw tomatoes alone.
- Rich, balanced taste: Garlic, shallot, fresh basil, Dijon mustard, and a touch of balsamic vinegar complement the tomatoes without overpowering them, creating a savory, well-rounded butter.
- Versatile for any meal: This compound butter melts beautifully over grilled meats, seafood, vegetables, pasta, potatoes, and fresh bread, making it an easy way to elevate everyday dishes.
Ingredients
Charred Tomatoes
- Vine-ripened tomatoes (left on the vine)
- Olive oil
- Kosher salt
- Black pepper
For the Butter
- Garlic
- Shallot
- Fresh basil leaves
- Dijon mustard
- Balsamic vinegar
- Lemon zest
- Unsalted butter, softened
Substitution note: If you don’t have fresh basil, parsley or a mix of soft herbs will work. Just keep the total amount close to what’s listed.
Instructions
Charring the Tomatoes: Grill Method
- Preheat a charcoal grill or smoker for direct heat, around 450 to 500°F.
- Leave the tomatoes attached to the vine. Toss them with olive oil, salt, and pepper.
- Set the tomatoes on a wire rack directly over the hot coals. Grill for 10 to 15 minutes, turning as needed, until the skins blister and blacken in spots and the tomatoes soften.
- Remove from the grill and let the tomatoes cool completely.
Charring the Tomatoes: Broiler Method
- Preheat your oven broiler to high.
- Place the seasoned tomatoes on a foil-lined baking sheet or an oven-safe wire rack.
- Broil for 6 to 10 minutes, turning once, until the skins are blistered and lightly charred.
- Let the tomatoes cool completely before blending.
Making the Butter
- Pull the tomatoes off the vine and add them to a blender or food processor.
- Add the garlic, shallot, basil, Dijon mustard, balsamic vinegar, and lemon zest.
- 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.
Recipe Tips
- Use softened butter, not melted. Melted butter separates much more easily during blending.
- Let the tomatoes cool all the way before adding them to the butter. Warm tomatoes will melt the butter and break the mixture.
- Blend on high speed. A high-powered blender, food processor, or immersion blender helps fully combine the tomato mixture with the butter.
- If the butter seems too thick, add 1 to 2 teaspoons of olive oil or a small splash of room-temperature water while blending until it’s smooth and spreadable.
- If the butter feels too soft after blending, refrigerate it for 30 to 60 minutes before serving or shaping it into a log.
What to Pair With
This butter is built for topping and finishing, not standing alone. Try it spread on grilled sourdough, melted over grilled steak or chicken, tossed with hot pasta, finished over grilled corn, or served next to roasted vegetables and seafood. Here are some of my favorite recipes to pair this with:
Frequently Asked Questions
Yes. The broiler method gives you the same charred, blistered skin using your oven instead of coals.
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.
Stored in an airtight container, it keeps well in the refrigerator for about a week.
Yes. Shape it into a log, wrap it tightly, and freeze for up to 3 months. Slice off what you need as you go.
More Recipes To Try
Charred Tomato Butter Recipe
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.
Nutrition
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