This sun-dried tomato butter is a quick, flavorful compound butter with rich tomatoes, fresh herbs, cracked black pepper, and a balanced touch of sea salt. Make it ahead, refrigerate it for everyday meals, or freeze portions for convenient serving later.
Compound butter is one of those simple kitchen additions that can make an ordinary meal feel much more complete. Here, softened butter picks up concentrated tomato flavor while fresh herbs keep everything bright and savory.
It is also wonderfully practical. You can spoon the finished butter into a container for everyday use or shape it into a neat log that can be sliced whenever you need a flavorful finishing touch. Because the ingredients require no cooking, most of the work comes down to chopping and mixing.
The key is starting with properly softened butter and well-drained tomatoes. When both are prepared correctly, the tomato pieces and herbs distribute evenly instead of clumping together or leaving the butter oily.
Sun-Dried Tomato Butter Ingredients
You only need a handful of ingredients to build plenty of savory flavor.
- Unsalted butter: The creamy base of the compound butter. Softening it completely makes the other ingredients much easier to incorporate.
- Oil-packed sun-dried tomatoes: Provide concentrated tomato flavor and a slightly chewy texture. Drain them thoroughly before chopping so excess oil does not loosen the finished butter.
- Fresh herbs: Parsley, chives, basil, thyme, or rosemary add freshness and balance the richness of the butter. A combination of herbs works especially well.
- Freshly cracked black pepper: Adds noticeable peppery warmth and a little extra depth.
- Sea salt: Seasons the butter and enhances the herbs and tomatoes. If you substitute salted butter, reduce or omit the extra salt.
Other fresh herbs such as green onions, tarragon, oregano, dill, sage, or additional chives can also be incorporated according to what you have available.
Step-by-Step Sun-Dried Tomato Butter
STEP 1: Place the unsalted butter on the counter and allow it to soften fully at room temperature. This can take a few hours depending on your kitchen temperature. Cutting the butter into smaller cubes will help it soften faster and more evenly.
STEP 2: Drain the oil-packed sun-dried tomatoes very thoroughly. Patting away some surface oil can help if they are especially oily. Finely chop the tomatoes so you do not end up with large pieces throughout the finished butter.
STEP 3: Mince your chosen fresh herbs as finely as possible. Smaller pieces distribute more evenly and make the butter easier to spread or slice later. You can use one herb or combine several complementary herbs.
STEP 4: Place the softened butter in a small mixing bowl. Add the chopped sun-dried tomatoes, minced herbs, sea salt, and freshly cracked black pepper.
STEP 5: Use a sturdy spatula to fold and press the ingredients into the butter. Continue mixing until the herbs, tomatoes, salt, and pepper appear evenly distributed throughout the mixture.
STEP 6: Taste a small amount and adjust the seasoning if necessary. You can add a little more fresh herb for brightness or adjust the salt depending on the butter and tomatoes you used.
STEP 7: Transfer the finished butter to an airtight container for simple storage. To make a sliceable compound butter log, place it on parchment paper, form it into a cylinder, roll the paper tightly around it, and twist the ends closed before chilling.
Can I use salted butter instead?
Yes. Salted butter can be used if that is what you have available, but you may not need the additional sea salt.
Because the salt level varies between different salted butters, combine everything first and taste before adding any extra seasoning. Unsalted butter simply gives you more control over the final flavor.
Helpful Tips
- Drain the tomatoes thoroughly. Too much residual oil can make the butter softer and greasier than intended, especially after it returns to room temperature.
- Finely chop everything. Small tomato and herb pieces distribute more consistently and make the compound butter easier to spread and slice.
- Start with properly softened butter. Butter that is still firm can leave uneven pockets of tomatoes and herbs, while completely melted butter will not produce the same creamy texture.
What to Serve with Sun-Dried Tomato Butter
This savory butter works especially well when you want to add concentrated flavor without preparing an additional sauce.
- Warm bread or dinner rolls: Spread a small amount over freshly warmed bread so the butter begins to melt into the surface.
- Roasted vegetables: Add a slice to hot vegetables just before serving and allow it to melt naturally over them.
- Baked or roasted potatoes: Use it in place of plain butter for a tomato-and-herb finish that requires almost no additional preparation.
You can also keep a small log in the refrigerator and slice off only what you need, making it useful for quick weeknight meals or simple entertaining.
How long does sun-dried tomato butter last?
Stored in a clean airtight container, the butter can be refrigerated for up to one week.
Keep it covered so it does not absorb odors from other refrigerated foods. If you shaped it into a parchment-wrapped log, placing the wrapped log inside an airtight container or storage bag provides an additional layer of protection.
Can I freeze compound butter?
Yes. Freezing is especially convenient if you want to prepare the butter ahead or make more than you expect to use within one week.
Shape the butter into a log, wrap it tightly in parchment, and then place it in a freezer-safe container or bag. For the best quality, use frozen compound butter within about three months. You can also slice the chilled log into portions before freezing so individual pieces are ready to use.
Can I mix different herbs together?
Absolutely. Combining fresh herbs is an easy way to customize the flavor while keeping the basic preparation unchanged.
Parsley and chives create a mild, versatile combination, while basil pairs naturally with the sun-dried tomatoes. Thyme or rosemary provides a more pronounced savory character, so you may want to use strongly flavored herbs more sparingly.
How to Store & Reheat
Keep freshly prepared sun-dried tomato butter in an airtight container in the refrigerator for up to one week. If it has been formed into a log, wrap the parchment snugly around the butter before refrigerating so it maintains its shape.
For longer storage, freeze the wrapped butter in a freezer-safe container or bag for about three months. You can freeze the entire log or portion it into slices first.
Compound butter does not usually need reheating. For spreading, remove the amount you need from the refrigerator and allow it to soften briefly at room temperature. If you are serving it over warm bread, potatoes, vegetables, or another hot dish, simply place a chilled slice on top and let the heat melt it naturally.
Avoid repeatedly warming and rechilling the entire batch. Keeping the main portion refrigerated while softening only what you plan to use helps preserve its texture and fresh herb flavor.
Do I need oil-packed sun-dried tomatoes?
Oil-packed sun-dried tomatoes are particularly well suited to this butter because they tend to be tender and easy to chop. The important part is draining them thoroughly before mixing.
Removing excess oil helps the butter maintain a creamy, cohesive consistency while still giving you the deep tomato flavor that makes this compound butter distinctive.
Sun-Dried Tomato Butter
Ingredients
- 1/4 cup finely minced fresh herbs such as parsley, chives, basil, thyme, or rosemary
- 1 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter softened to room temperature
- 4 tablespoons oil-packed sun-dried tomatoes thoroughly drained and finely chopped
- 1/2 teaspoon sea salt
- Optional herb variations: Green onions tarragon, oregano, dill, sage, or additional chives may be incorporated for variety.
Instructions
- Set the 1/2 cup of unsalted butter at room temperature for a few hours, allowing it to soften completely.
- For quicker and more even softening, cut the butter into small cubes before leaving it at room temperature.
- Using clean kitchen scissors, finely snip and mince the fresh herbs and the 4 tablespoons of drained sun-dried tomatoes.
- Place the chopped tomatoes and herbs in a small mug or glass jar, combining them until both ingredients are finely prepared and evenly distributed.
- If desired, include a combination of green onions, tarragon, chives, oregano, dill, or sage alongside the other herbs for additional variety.
- Transfer the softened butter to a small bowl and add the finely chopped sun-dried tomatoes and herbs.
- Season with 1/2 teaspoon sea salt and 1 teaspoon freshly cracked black pepper. If salted butter is used instead, omit the additional sea salt as preferred.
- Blend the ingredients thoroughly with a spatula until the butter is smooth and the herbs, tomatoes, and seasonings are evenly incorporated.
- Taste the mixture at this stage and adjust the amount of herbs or salt if necessary.
- Transfer the prepared butter to a small airtight container with a fitted lid. Refrigerate for up to one week.
- Alternatively, spoon the butter onto a sheet of parchment paper, shape it into a log, then roll the parchment around it and twist both ends closed. Refrigerate for regular use or freeze for longer storage.
- For a decorative presentation, coat the outside of the butter log with additional finely chopped herbs before wrapping it in parchment paper.