Tomato Basil Butter
This easy tomato butter is made with sun-dried tomatoes, garlic, fresh basil, salt, and black pepper for a savory compound butter that is perfect for corn on the cob, cornbread, grilled meats, vegetables, and summer BBQs.
Ingredients
- ½ cup unsalted butter softened
- ¼ cup oil-packed sun-dried tomatoes drained and finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 garlic clove grated or finely minced (about 1 teaspoon)
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Instructions
- Finely chop the sun-dried tomatoes and fresh basil so they mix evenly into the butter.
- Add the softened butter, chopped sun-dried tomatoes, basil, garlic, salt, and black pepper to a small mixing bowl.
- Stir until everything is fully combined and the tomato pieces are evenly spread throughout the butter.
- Serve the tomato butter right away as a soft spread, or shape it into a log with parchment paper and chill until firm.
Notes
- Drain oil-packed sun-dried tomatoes well before adding them to the butter so the final mixture does not turn oily.
- Start with less salt and add more as needed since sun-dried tomatoes can vary in saltiness.
- Store tomato basil butter in an airtight container in the refrigerator for up to 1 week.
- For longer storage, wrap it tightly or place it in a freezer-safe container and freeze for up to 2 to 3 months.
Nutrition
Calories: 110kcalCarbohydrates: 1gProtein: 0.3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 83mgPotassium: 60mgFiber: 0.2gSugar: 0.01gVitamin A: 412IUVitamin C: 4mgCalcium: 6mgIron: 0.1mg
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