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Tomato Butter: A Sweet Chili Revelation

The scent of simmering tomatoes always takes me back to my childhood summers. My grandmother, a true kitchen sorceress, had a knack for preserving the garden’s bounty. While her famous tomato sauce was a staple, it was her Tomato Butter, bursting with sweet and savory notes, that truly captured my heart. I remember sneaking spoonfuls straight from the jar, the rich, tangy flavor a welcome contrast to the summer heat. She always served it with grilled chicken, and to this day, that combination is pure comfort food. Now, I’m sharing her secret with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours
Yields: 4-6 quarts
Dietary Type: Vegetarian (naturally gluten-free)

Ingredients

6 quarts tomatoes, peeled and cut
4 cups vinegar
1 tablespoon clove
1 tablespoon allspice
1 tablespoon salt
1 teaspoon dry mustard
3 lbs brown sugar
4 tablespoons cornstarch

Equipment Needed

Large Stockpot
Wooden Spoon
Canning Jars with Lids and Rings
Jar Lifter
Water Bath Canner (optional, for longer storage)

Instructions

Begin by preparing your tomatoes. Peel and cut them into manageable pieces. This is easiest done by scoring the bottom of each tomato with an “X”, briefly blanching them in boiling water (about 30 seconds), and then immediately plunging them into ice water. The skins should slip right off.
Place the peeled and cut tomatoes into a large stockpot. Add the 4 cups of vinegar. Allow this mixture to stand for 2-3 hours. This step allows the vinegar to begin drawing out the flavors of the tomatoes and helps to break them down, creating a smoother final product.
After the standing period, bring the tomato and vinegar mixture to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a gentle boil and cook for 10 minutes.
Now, add the 1 tablespoon of clove, 1 tablespoon of allspice, 1 tablespoon of salt, and 1 teaspoon of dry mustard to the pot. These spices provide a warm, complex flavor profile that complements the sweetness of the tomatoes.
Continue to boil the mixture for 1 hour, stirring occasionally to prevent sticking and burning. The sauce will begin to thicken and the flavors will meld together.
After the first hour of boiling, add the 3 lbs of brown sugar. Stir well to ensure the sugar is fully dissolved. The brown sugar adds a rich, molasses-like sweetness that balances the acidity of the tomatoes and vinegar.
Boil for another hour, stirring frequently. The sauce should be thickening significantly now and taking on a deeper color.
In a small bowl, create a slurry by mixing the 4 tablespoons of cornstarch with a small amount of cold water until smooth. This will prevent lumps from forming when added to the hot sauce.
Slowly pour the cornstarch slurry into the boiling sauce, stirring constantly to incorporate it evenly.
Continue to boil for a final 30 minutes, stirring frequently, until the sauce reaches your desired consistency. It should be thick enough to coat the back of a spoon. Remember that it will thicken slightly more as it cools.
If you plan to store the Tomato Butter for an extended period, prepare your canning jars. Wash the jars and lids in hot, soapy water and rinse thoroughly. Sterilize the jars by boiling them in a water bath canner for 10 minutes. Keep the jars hot until ready to fill.
Using a jar lifter, carefully remove a sterilized jar from the boiling water. Ladle the hot Tomato Butter into the jar, leaving about 1/2 inch of headspace at the top.
Wipe the rim of the jar with a clean, damp cloth. Place a sterilized lid on the jar and screw on a ring until it is fingertip tight.
Process the filled jars in a boiling water bath canner for 15 minutes for half-pint or pint jars, adjusting for altitude if necessary.
After processing, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly.
If you don’t plan on canning, simply let the tomato butter cool completely and store in airtight containers in the refrigerator.

Expert Tips & Tricks

Tomato Variety Matters: Use ripe, flavorful tomatoes for the best results. Roma, San Marzano, or heirloom varieties are excellent choices.
Adjust the Sweetness: Taste the sauce during the last 30 minutes of cooking and adjust the amount of brown sugar to your preference. Some people prefer a slightly tangier sauce, while others like it sweeter.
Spice It Up: For a spicier Tomato Butter, add a pinch of red pepper flakes or a finely chopped chili pepper to the pot along with the other spices.
Smooth Operator: If you prefer a smoother sauce, you can use an immersion blender to puree the Tomato Butter after it has finished cooking. Be careful when blending hot liquids.
Don’t Skip the Standing Time: Letting the tomatoes and vinegar sit together for a few hours really helps to develop the flavor of the sauce.

Serving & Storage Suggestions

This Tomato Butter is incredibly versatile. Serve it as a condiment with grilled or baked chicken, pork, or fish. Use it as a glaze for roasted vegetables. Spread it on sandwiches or burgers. Add it to a cheese board for a sweet and savory element.

Uncanned Tomato Butter will keep in the refrigerator for up to 2 weeks. Canned Tomato Butter, if properly processed, can be stored in a cool, dark place for up to a year. Once opened, canned Tomato Butter should be refrigerated.

To reheat, simply warm the Tomato Butter in a saucepan over low heat, stirring occasionally.

Nutritional Information

(Estimated per 2 tablespoon serving; values will vary based on ingredients and serving size)

Nutrient	Amount per Serving	% Daily Value
Calories	60 kcal	3%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	50mg	2%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	12g
Protein	0g	0%

Variations & Substitutions

Spicy Tomato Butter: Add a finely chopped jalapeño or serrano pepper along with the other spices.
Smoked Tomato Butter: Use smoked paprika instead of dry mustard for a smoky flavor. You can also smoke the tomatoes before peeling and chopping them.
Herbed Tomato Butter: Add fresh herbs like basil, oregano, or thyme during the last 30 minutes of cooking.
Apple Cider Vinegar: Substitute apple cider vinegar for the white vinegar for a slightly sweeter and fruitier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: While fresh tomatoes are ideal for the best flavor, you can use canned crushed tomatoes in a pinch. Use approximately 6 quarts worth and reduce the initial cooking time accordingly.

Q: Do I need to sterilize the jars if I’m only storing the Tomato Butter in the refrigerator?
A: Sterilizing is not necessary if you plan to store the Tomato Butter in the refrigerator and consume it within a couple of weeks. Just ensure the jars are clean.

Q: Can I reduce the amount of sugar in the recipe?
A: You can certainly reduce the amount of brown sugar, but keep in mind that it contributes to the flavor and thickness of the sauce. Taste and adjust to your preference.

Q: Why is it important to leave headspace in the jars when canning?
A: Headspace allows for proper sealing during the canning process. As the jars cool, the contents contract, creating a vacuum seal.

Q: My Tomato Butter is too thin. How can I thicken it?
A: If your Tomato Butter is too thin, you can cook it for a longer period of time to allow more liquid to evaporate. Alternatively, you can add a little more cornstarch slurry, but be careful not to add too much, as it can make the sauce gummy.

Final Thoughts

I truly hope you’ll try this Tomato Butter recipe and experience the flavors that evoke such wonderful memories for me. It’s a labor of love, but the end result is well worth the effort. Whether you’re slathering it on grilled chicken, adding a dollop to your favorite sandwich, or simply enjoying it by the spoonful, I’m confident that this Tomato Butter will become a staple in your kitchen. Share your creations and variations – I’d love to hear what you think!

Tomato Butter (Sweet Chili Sauce) Recipe