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Tomato Butter

Servings: 2 Pints


  • 5 pounds tomatoes peeled and pureed (approxiately 10 cups)
  • 1 1/3 cups honey
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon cayenne pepper
  • 1 lemon zested
  • 2 tablespoons bottled lemon juice


  • Put the tomato puree in a slow cooker. Cook on low, with the lid propped on a chopstick or wooden spoon laid across the rim of the cooker, for 12-18 hours, until the tomato puree has reduced by more than half.
  • When most the liquid has cooked off and the tomato puree is quite thick, add the honey, brown sugar, spices and lemon juice and zest. Using an immersion blender, puree the butter into a smooth spread (if you don’t have an immersion blender, carefully transfer the butter into a blender or bowl of a food processor and carefully puree).
  • Fill jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes (start time when water has returned to a boil).
  • When time is up, remove jars from canner and let cool on a towel-lined counter. When jars are cool, remove rings and test seals. Store in a cool, dark place for up to one year.