Use up fresh or canned tomatoes with this delicious & flavorful Crock-Pot Sweet Tomato Butter. Serve with crackers or bread!
Slow Cooker Sweet Tomato Butter
Tomatoes are technically a fruit (I mean they have seeds) so I got to thinking that I should make a sweet tomato butter. Just like any other fruit butter like apple butter or blueberry butter you can easily make this in your slow cooker.
For this tomato butter I prefer to use a slow cooker that has a WARM feature so that you can cook it down and let it thicken and evaporate without the butter burning. But of course you can use a slow cooker and cook this on the LOW setting too. You just have to “babysit” it a little bit more.
The flavor of this fruit butter is sweet yet tart and full of tomato flavor. You can eat it on your morning toast just like any fruit butter but it is also REALLY good on a bagel with cream cheese. My husband even spread it on some garlic bread and let me have a taste…YUM!
I decided to can this tomato butter up in a single 16 ounce canning jar for a small batch canning session. But you could also put it up in smaller 4 ounce canning jars. Or if canning is not your thing, just pop the tomato butter in a food safe storage container and stash it away in your fridge or freezer.
Equipment Needed For Crock-Pot Sweet Tomato Butter Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Knife
- Cutting Board
- Blender (Or Food Mill Or Immersion Blender)
- Wooden Spoon
- Water Bath Canner Or Food Storage Containers
Common Questions:
How Many Servings Does This Recipe Make?
This recipe makes about 16 ounces of finished tomato butter with a serving size of 1 tablespoon, thus, there are about 32 servings per batch.
Do I Need To Remove The Seeds From The Tomatoes?
You do not need to remove the tomato seeds from the fresh tomatoes. However you can if you wish to. After pureeing the tomatoes simply press the puree through a fine mesh strainer and discard the seeds.
How Do You Core Tomatoes?
Coring tomatoes is not hard. But here is a video from JonCooks.com to show you how:
More Awesome Canning Slow Cooker Recipes!
- Crock-Pot Caramel Apple Butter
- Slow Cooker Banana Jam
- Crock-Pot Peach Pumpkin Butter
- Slow Cooker Raspberry Preserves
- Crock-Pot Peach Vanilla Butter
- Blue WW Plan – 1 Points
- Green WW Plan – 1 Points
- Purple WW Plan – 1 Points
Recipe Collections:
| Canning Crock-Pot Recipes | Tomato Slow Cooker Recipes |
| 3 Ingredients Or Less Slow Cooker Recipes | Easy Crock-Pot Recipes |
| Summer Crock-Pot Recipes | Healthy Slow Cooker Recipes |
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Make up a batch of this sweet and tangy tomato butter to use on your morning toast. This 2-ingredient recipe is a great way to use up an abundant harvest of homegrown tomatoes from your garden. You can either can either can this "fruit" butter in jars or store in the refrigerator or freezer.
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| Servings | 32Servings |
| Prep Time | 20Minutes |
| Cook Time | 10 - 14Hours |
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- Wash, core and cut each tomato into quarters.
- Place prepared tomatoes in a 5 quart or larger slow cooker.
- Cover and cook on LOW for 2 hours or until tomatoes are tender.
- Carefully remove tomatoes from slow cooker and place in the jar of a blender (or you can use a food mill or an immersion blender) and puree the tomatoes until smooth.
- Return tomato puree to the slow cooker and add 1/2 cup of granulated sugar and stir to combine.
- Recover slow cooker and prop the lid open slightly with the handle of a wooden spoon or other heatproof item to allow moisture to escape. Cook on the WARM setting for 8 to 12 hours or until the tomato butter is cooked down and has thickened enough to stay slightly mounded on a spoon. (*See note)
- Taste tomato butter and add more sugar to your liking if it is too tart.
- Process tomato butter in canning jars (**See Note) using the hot water bath canning method OR store in the refrigerator for up to 2 weeks OR freezer for up to 6 months.
*If your slow cooker does not have a WARM setting you can cook this recipe on the LOW setting. However you will need to watch it more carefully to make sure the tomato butter does not burn around the edges. The key to making a good tomato butter is to cook it very slowly at a low heat to preserve the tomato flavor and to allow the excess liquid to evaporate. **This recipe yields about 16 ounces of finished sweet tomato butter. You may process or can this recipe in glass canning jars using the boiling water bath canning method outlined at Food In Jars for 15 minutes.
This sounds pretty delicious, is it more savory or sweet? Would you recommend adding any herbs or seasonings? If so, what? Also, what other veggies could you do this with? Thanks, as you can see I’m highly interested!
I chose to make mine more savory. But you could easily add a little more sugar to give it a sweeter taste. I liked it just the way it was. My grandpa like it but said he would prefer it refrigerated and not warm. I could see it either way. Serve on hard toasted bread or a biscuit I think would be best. I wouldnt add any herbs…you dont want it too much like spaghetti sauce. As far as other veggies, I am not sure..but I might have to try something. hmmm carrots?
Thanks! I plan on trying out the tomato, carrot & maybe even red pepper butter.
You should try the old fashoined tomato butter wich is actually a jam with thin slices of lemon in the butter. Your talking old school here so grab a cast iron pot and start boiling the tomatos these recipes go gack to 1800 or earlier
I will have to look for a recipe Pauline. And then of course see if I can convert it to a Crock-Pot recipe! LOL