This post may contain affiliate links. Please see my full disclosure for details.
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.
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.
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.
If you loved this recipe, you’re going to love these, too.
- Orange Honey Compound Butter
- Maple Pecan Compound Butter
- How to Make Cream Cheese (Bold Baking Basics)
- 3 Homemade Cream Cheese Flavors For The Perfect Bagel Bite
- How To Make The Best-Ever Vanilla Buttercream Frosting
- How to Make Clotted Cream
- How To Make Stabilized Whipped Cream
Want To Go Deeper?
Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.
That’s right, inside or out of the Academy! So subscribe now!
Sundried Tomato Compound Butter Recipe
- 1 cup (2 sticks/8oz/225g) unsalted butter (softened)
- ⅔ 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
- 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.