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Homemade Ingredients

Sun-Dried Tomato Compound Butter

5 from 1 vote
Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.
Sun-Dried Tomato Compound Butter sliced next to a knife.

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Hi Bold Bakers!

WHAT YOU GET: This Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.

You’ll be amazed at how much this humble homemade sun-dried tomato compound butter can do. The deep, concentrated tomato flavor, which is brought to life with just a touch of lemon, goes a long, long way in the kitchen! 

If you’re looking for a savory treat that you can use on everything from spreading it on a sliced baguette to frying an egg, then pull out your mixer and get this recipe going. 

If you’re looking for sweeter compound butters, try my Orange Honey Compound Butter or my Maple Pecan Compound Butter!

What Are Sun-Dried Tomatoes? 

Sun-dried tomatoes, as the name suggests, are previously ripe tomatoes that have been left in the sun to dry until most of the moisture has been evaporated. What you’re left with, after a couple of days of sunbathing, is a chewy, slightly-sweet/slightly-tart dried tomato that still has all the nutrients as it did when it was ripe and fresh off the vine. 

Sun drying the tomatoes was a popular way to preserve the fruit so it could be enjoyed during the winter months as well. Even though we have discovered the joys of canning and refrigeration, people still love the taste and texture of sun-dried tomatoes. 

You can eat sun-dried tomatoes as a snack, in pasta, on pizza, in salads, or minced up and whipped with butter to make this compound butter.

Should I Use Salted Or Unsalted Butter?

I like to use unsalted butter to make this compound butter so I can see how much salt I am actually adding to the butter itself. Along with the sun-dried tomatoes, I like to add garlic, thyme, a little lemon, black pepper, and sea salt to my recipe. Since I won’t be sure how much salt is already added to a salted stick of butter, I prefer to add it myself and adjust it to my taste. If you’re wondering about Salted vs. Unsalted Butter for baking, I have an article all about that.

A close-up of my Sun-Dried Tomato Compound Butter

How Long Does Compound Butter Last?

After making this butter, it can be kept in the fridge for about a week. However, it also freezes lovely and it can be stored in smaller amounts for about 2 months. Be sure to take it out of the freezer and allow it to thaw before using. 

Tools You Need To Make Sun-Dried Tomato Compound Butter

  • Measuring cups and spoons
  • Stand mixer fitted with the paddle attachment or a handheld mixer
  • Plastic wrap

Gemma’s Pro Chef Tips For Making Sun-Dried Tomato Compound Butter

  • For a quick appetizer, spread this on a sliced baguette and toast in the oven until crisp. Top with goat cheese and some sliced olives.
  • Use this butter to saute onions, carrots, and celery for a chicken soup.
  • Toss this butter into some hot pasta for a quick and simple main course or side dish.
  • Use this butter to cook eggs for a little more flavor.
  • This butter can be sliced into individual portions before freezing: lay the slices on a parchment-lined tray and let freeze completely before transferring to sealable plastic bags.

More Recipes!

If you loved this recipe, you’re going to love these, too.

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Sundried Tomato Compound Butter Recipe

5 from 1 vote
My Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.
Author: Gemma Stafford
Servings: 1 cup
Prep Time 10 mins
Chill for 2 hrs
My Sun-Dried Tomato Compound Butter recipe gives you a deeply flavored butter that is perfect for a quick appetizer or flavoring your entire dinner.
Author: Gemma Stafford
Servings: 1 cup

Ingredients

  • 1 cup (2 sticks/8oz/225g) unsalted butter (softened)
  • cup (1¼oz/36g) sun-dried tomatoes (minced)
  • 3 cloves of garlic (crushed)
  • 2 teaspoons fresh thyme (minced)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon crushed black pepper
  • ½ teaspoon flakey sea salt

Instructions

  • In a medium bowl, beat together the butter, sun-dried tomatoes, garlic, thyme, lemon juice, black pepper, and salt until well blended
  • Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
  • Refrigerate for at least 2 hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
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Mar
Mar
6 months ago

Can’t wait to make the Sun Dried tomato butter and Orange Honey butter too! Thanks for great recipes.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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