Isle of Wight Tomatoes x All Thing’s Butter Tomato Butter
Bread, butter, and soup: the trio that defines autumn. We teamed up with All Things Butter and Wild Farmed to create the ultimate cold-weather lunch.
Creamy tomato butter – made with our sun-ripened Isle of Wight tomatoes and All Things Butter Unsalted Butter. Rich, silky, and seriously moreish, slathered onto seeded sourdough and served alongside steaming bowls of tomato soup… this is seasonal comfort, done right.
Ingredients
- 250g Isle of Wight Cherry Tomatoes, halved
- 1 clove garlic, crushed
- ½ tsp smoked paprika
- 1 tsp tomato paste
- ½ tsp salt
- Pinch of chilli flakes (optional)
- 1 tsp olive oil
- 125g All Things Butter unsalted butter, softened
- Fresh basil or thyme leaves, to serve
Method
Preheat the oven to 190°C (fan 170°C).
Place the tomatoes and garlic in a small roasting tray. Drizzle with olive oil, sprinkle with smoked paprika, salt, and chilli flakes, and toss to coat.
Roast for 25 - 30 minutes, until the tomatoes are soft, slightly caramelised, and jammy.
Tip the roasted mixture into a blender with the tomato paste. Blend until smooth, then leave to cool for a few minutes.
Add the softened butter and blend or whisk until the mixture is smooth, fluffy, and orange-red in colour.
Spoon into a clean ramekin or jar, swirl the top, and chill for 30 minutes to set.
Spread over toasted bread and enjoy! Pairs perfectly with roasted tomato soup on a cold day!
The key ingredients
Rate this recipe
Login to rate this recipe
Login
