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Tomato Butter Recipe

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Tomato butter is a bright red.

Heirloom tomatoes make great tomato butter.

© 2008 Barbara Rolek licensed to About.com, Inc.
This tomato butter recipe is simple to prepare and makes good use of a bumper crop of tomatoes -- ripe or green! It calls for only two ingredients -- tomatoes and sugar. That's it! This is a great project for the kids and the recipe easily can be doubled or tripled.

Makes 1 pint Tomato Butter

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Ingredients:

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

Preparation:

Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft. Force through a sieve or food mill.

Combine tomato puree with sugar and choose one of the following cooking methods.

  • Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

  • Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.

  • Stovetop: Place sweetened pulp in a medium saucepan 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.

  • Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
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