11 Delicious Tomato Butter Recipes You Must Try

Welcome to a world where the rich, velvety goodness of tomato butter transforms your meals from ordinary to extraordinary! Whether you’re whipping up a quick weeknight dinner or indulging in the comfort of seasonal flavors, these 11 delicious tomato butter recipes are about to become your new kitchen staples. Ready to elevate your cooking game? Let’s dive into these mouthwatering creations you simply must try!

Tomato Butter Pasta

Kickstart your dinner with this effortlessly delicious Tomato Butter Pasta. It’s the kind of meal you whip up when you’re craving something comforting yet simple, and trust me, it never disappoints.

Ingredients

• 8 oz pasta (any shape you like, but spaghetti works great)
• 4 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt, to taste (start with 1/2 tsp)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves, for garnish (optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Stir in the diced tomatoes and salt. Simmer the sauce for 5 minutes, allowing the flavors to meld.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the tomato sauce, tossing to combine. If the sauce seems thick, add the reserved pasta water a little at a time until desired consistency is reached.
5. Remove from heat and stir in the Parmesan cheese until melted and the pasta is evenly coated.
6. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

What you’ll love about this dish is the creamy texture from the butter and Parmesan, paired with the bright acidity of the tomatoes. Serve it with a side of crusty bread to soak up every last bit of sauce, or top with a fried egg for an extra indulgent twist.

Garlic Tomato Butter Shrimp

Just imagine biting into succulent shrimp, bathed in a rich, garlicky tomato butter sauce that’s bursting with flavor. It’s the kind of dish that feels fancy but is surprisingly easy to whip up on a busy weeknight.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if you like)
• 3 tbsp unsalted butter (for that rich, velvety sauce)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 4 garlic cloves, minced (because you can never have too much garlic)
• 1 cup cherry tomatoes, halved (they add a sweet pop of flavor)
• 1/2 tsp red pepper flakes (adjust to taste for a bit of heat)
• Salt to taste (start with 1/4 tsp and go from there)
• Fresh parsley, chopped (for a fresh, colorful garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Toss in the cherry tomatoes, cooking for 3-4 minutes until they start to soften and release their juices.
5. Return the shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
6. Season with salt to taste and sprinkle with fresh parsley before serving.

Every bite of this Garlic Tomato Butter Shrimp is a delightful mix of tender shrimp, sweet tomatoes, and a buttery garlic sauce that’s simply irresistible. Serve it over a bed of fluffy rice or with crusty bread to soak up all that delicious sauce.

Tomato Butter Roasted Chicken

Wondering how to make your weeknight dinners a bit more exciting? This tomato butter roasted chicken is here to save the day. It’s juicy, flavorful, and surprisingly easy to pull off.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1/4 cup unsalted butter, softened (or use salted and adjust seasoning)
• 2 tbsp tomato paste (for a rich, umami kick)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp dried thyme (fresh thyme works too, just double the amount)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting.
2. In a small bowl, mix together the softened butter, tomato paste, garlic powder, thyme, salt, and pepper until well combined.
3. Pat the chicken thighs dry with paper towels to help the skin crisp up nicely.
4. Rub the tomato butter mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3-4 minutes until golden brown.
6. Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Loving the crispy skin and tender meat? Serve this chicken over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.

Spicy Tomato Butter Corn

Perfect for those lazy summer evenings when you’re craving something a bit tangy and a bit spicy. This Spicy Tomato Butter Corn is your go-to side dish that packs a punch with minimal effort.

Ingredients

• 4 ears of corn, husked and cleaned (or 3 cups frozen corn kernels)
• 2 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 1/4 cup tomato paste (adjust for more tanginess)
• 1 tsp chili powder (or to taste for heat)
• 1/2 tsp garlic powder (fresh minced garlic works too)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and add the butter, letting it melt completely.
2. Once the butter is melted and slightly bubbly, add the tomato paste and chili powder, stirring to combine. Cook for 1 minute to let the flavors meld.
3. Add the corn to the skillet, tossing to coat evenly with the tomato butter mixture. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred in spots.
4. Sprinkle in the garlic powder and salt, stirring well to distribute. Cook for another 2 minutes, then remove from heat.

You’ll love the creamy texture from the butter against the bright acidity of the tomato, with just enough heat to keep things interesting. Try serving it alongside grilled chicken or mixed into a fresh summer salad for an unexpected twist.

Tomato Butter Grilled Cheese

Tomato butter grilled cheese is the ultimate comfort food with a twist. You’ll love how the tomato butter adds a tangy sweetness to the classic grilled cheese.

Ingredients

• 4 slices of sourdough bread (or any bread you prefer)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/4 cup tomato butter (homemade or store-bought)
• 1 cup shredded sharp cheddar cheese (adjust to taste)
• 1/2 tsp garlic powder (optional, for extra flavor)

Instructions

1. Heat a large skillet over medium-low heat to ensure even cooking without burning.
2. Spread 1/2 tbsp of softened butter on one side of each bread slice for a golden, crispy exterior.
3. Flip two slices over and spread 2 tbsp of tomato butter on each, ensuring even coverage for maximum flavor.
4. Sprinkle 1/2 cup of shredded cheddar cheese on top of the tomato butter on each slice, adding garlic powder if using.
5. Place the remaining bread slices on top, buttered side up, to form two sandwiches.
6. Place sandwiches in the skillet, cooking for 3-4 minutes per side or until the bread is golden brown and the cheese is melted.
7. Press down gently with a spatula halfway through cooking to ensure the sandwiches stick together.
8. Remove from heat and let sit for a minute before cutting to allow the cheese to set slightly.

Lusciously gooey with a perfect crunch, this grilled cheese is a game-changer. Serve it with a side of tomato soup for dipping or enjoy it as is for a quick, satisfying meal.

Tomato Butter Baked Salmon

Wow, you’re going to love this Tomato Butter Baked Salmon. It’s a game-changer for weeknight dinners—flaky, flavorful, and fuss-free.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 1/4 cup unsalted butter, softened (or use salted and adjust seasoning)
• 2 tbsp tomato paste (for a richer taste)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 lemon, sliced (for garnish and extra zing)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure the butter mixture sticks well.
3. In a small bowl, mix the softened butter, tomato paste, garlic powder, salt, and pepper until smooth.
4. Place the salmon on the prepared baking sheet and evenly spread the tomato butter mixture over the top.
5. Drizzle the olive oil around the salmon to prevent sticking and add moisture.
6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: Don’t overcook to keep it juicy.
7. Garnish with lemon slices before serving for a bright, fresh finish. Tip: Let it rest for 2 minutes after baking for the flavors to meld.

Out of the oven, this salmon is buttery and rich with a slight tang from the tomato. Serve it over a bed of greens or with roasted veggies for a complete meal that’s as beautiful as it is delicious.

Tomato Butter Mushroom Risotto

Alright, let’s dive into making this cozy, creamy Tomato Butter Mushroom Risotto that’s perfect for any night you’re craving something comforting yet a bit fancy.

Ingredients

• 1 cup Arborio rice (don’t rinse it—you want that starch!)
• 4 cups chicken or vegetable broth, kept warm (low-sodium works best)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter (divided)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup tomato paste (for that rich, tangy kick)
• Salt and freshly ground black pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts.
2. Add the onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in the garlic and mushrooms, cooking until the mushrooms are golden, about 5 minutes. Tip: Don’t crowd the pan to get a nice sear on the mushrooms.
4. Add the Arborio rice, stirring to coat it in the fats, and toast for 1 minute until slightly translucent at the edges.
5. Pour in the white wine, stirring constantly until fully absorbed, about 2 minutes.
6. Begin adding the warm broth, 1/2 cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the broth warm to maintain even cooking temperature.
7. When the rice is al dente and the mixture is creamy, stir in the tomato paste, remaining 1 tbsp butter, and Parmesan cheese. Season with salt and pepper to taste. Tip: The risotto should flow slowly when spooned—it will thicken as it sits.
8. Remove from heat, cover, and let rest for 2 minutes before serving.

This risotto is luxuriously creamy with a tangy tomato twist and earthy mushrooms. Try topping it with a poached egg for an extra decadent meal.

Tomato Butter Braised Beef

So, you’re looking for a dish that’s both comforting and a bit fancy without trying too hard? Tomato Butter Braised Beef is your answer. It’s rich, tender, and packed with flavors that meld together beautifully after a slow braise.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch pieces (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white works best)
• 4 garlic cloves, minced (fresh is key here)
• 1 cup tomato paste (for a deep tomato flavor)
• 1/2 cup unsalted butter (adds richness)
• 2 cups beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce (for umami)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)

Instructions

1. Preheat your oven to 325°F. This low and slow temperature is perfect for braising.
2. Season the beef pieces generously with salt and pepper. This ensures every bite is flavorful.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Don’t overcrowd the pot to get a good sear.
4. Remove the beef and set aside. In the same pot, add the diced onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant. This builds the flavor base.
6. Stir in the tomato paste, cooking for 2 minutes to deepen its flavor. Tip: Scrape the bottom of the pot to incorporate any browned bits.
7. Return the beef to the pot. Add the butter, beef broth, Worcestershire sauce, and smoked paprika. Stir to combine.
8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the beef is fork-tender. Tip: Check halfway through to ensure there’s enough liquid.
9. Once done, skim off any excess fat from the surface. Taste and adjust seasoning if needed.

Got a dish that’s melt-in-your-mouth tender with a sauce that’s rich and slightly tangy from the tomato. Serve it over creamy polenta or mashed potatoes to soak up all that delicious sauce. Or, go for a rustic vibe with a chunk of crusty bread on the side.

Tomato Butter Glazed Carrots

Forget those boring steamed carrots you’ve had a million times. These tomato butter glazed carrots are a game-changer, bringing a sweet and tangy twist to your table that’s downright irresistible.

Ingredients

• 1 lb carrots, peeled and sliced into sticks (uniform size for even cooking)
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 2 tbsp tomato paste (adds depth and richness)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (to help steam the carrots)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to bubble.
2. Add the tomato paste and honey to the skillet, stirring constantly for about 1 minute until the mixture is smooth and fragrant.
3. Toss in the carrot sticks, ensuring they’re well coated with the tomato butter glaze.
4. Pour in the water, then cover the skillet with a lid to let the carrots steam for 5 minutes.
5. Remove the lid, increase the heat to medium-high, and cook for another 3-5 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened to coat them nicely.
6. Season with salt and pepper, give everything one final stir, and then take the skillet off the heat.

Zesty and vibrant, these carrots boast a glossy glaze that’s both sweet and slightly tangy. Serve them alongside a roast chicken or mix into a grain bowl for a pop of color and flavor that’ll steal the show.

Tomato Butter Mashed Potatoes

Forget everything you know about mashed potatoes because this tomato butter version is about to change the game. It’s creamy, tangy, and just the right amount of buttery—perfect for spicing up your dinner routine.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered (or any starchy potato)
• 1/2 cup unsalted butter, softened (plus extra for serving)
• 1/2 cup tomato paste (adjust for more tanginess)
• 1/2 cup heavy cream (warmed, for smoother texture)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
4. Add the softened butter, tomato paste, warm heavy cream, salt, and black pepper to the potatoes.
5. Mash everything together with a potato masher until smooth and creamy. For extra smoothness, use a hand mixer on low speed.
6. Taste and adjust seasoning if necessary, adding more salt or tomato paste as desired.

Now, these tomato butter mashed potatoes are not just any side dish. They’re velvety with a punch of tomato that makes them unforgettable. Try serving them under a juicy piece of grilled chicken or alongside roasted vegetables for a colorful plate.

Tomato Butter Drizzled Pizza

Craving something different for pizza night? This tomato butter drizzled pizza is a game-changer, blending rich flavors with a crispy crust that’ll have you coming back for seconds.

Ingredients

• 1 pizza dough (store-bought or homemade for extra credit)
• 1/2 cup tomato sauce (homemade or your favorite jarred)
• 2 tbsp unsalted butter, melted (for that rich, glossy finish)
• 1 cup shredded mozzarella cheese (or mix it up with provolone)
• 1/4 cup grated Parmesan cheese (the sharper, the better)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp dried oregano (fresh is great if you have it)
• Salt to taste (just a pinch to bring out the flavors)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it nice and hot.
2. Roll out your pizza dough on a floured surface to about 12 inches in diameter. Tip: Let the dough rest for 10 minutes if it’s too elastic.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the mozzarella and Parmesan cheeses over the sauce, then dust with garlic powder and oregano.
5. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
6. Remove from the oven and immediately drizzle with the melted butter. Tip: Use a spoon to create thin, even streams of butter.
7. Let it cool for a minute before slicing to prevent a cheese slide.

Golden and glorious, this pizza boasts a crispy crust with a gooey, cheesy center, all elevated by the savory tomato butter drizzle. Try serving it with a side of spicy honey for an unexpected kick.

Conclusion

Exploring these 11 Delicious Tomato Butter Recipes opens up a world of creamy, tangy possibilities for your kitchen. Whether you’re spreading it on toast or enhancing your favorite dishes, tomato butter is a game-changer. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!