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.
Prep Time20 minutesmins
Cook Time10 hourshrs
Total Time10 hourshrs20 minutesmins
Course: Canning
Cuisine: American
Keyword: 10 Ingredients Or Less, 3 Ingredients Or Less, Easy Crock-Pot Recipes, Easy Recipes, Healthy, Tomatoes
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.
Notes
*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.