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Basil Tomato Butter

Author: Juli


  • 125 g butter
  • 6 dried tomatoes
  • 1/3 cup basil chopped (either frozen or fresh will work)
  • 1 spring onion
  • 1/2 tsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp pepper


  • Give the spring onion, vinegar and tomatoes in a narrow mixing bowl and mix until you have a pale white and smooth mixture
  • Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
  • Add the basil, salt and pepper and the butter to the mixing bowl and blend again until you've reached the desired consistency. I don't mind this butter to be a bit more on the chunkier side so I didn't mix it too well.
  • Give the butter in a jar and store in the fridge for near-term use


If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups or this cute silicon mini guglhupf tin and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic foil and freeze again