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Smoked Summer Tomato Basil Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant smoked tomato and basil butter is a versatile vegetarian staple that captures the essence of summer in every bite. By combining rich, creamy unsalted butter with the deep, charred notes of smoked tomatoes and the peppery freshness of basil, you create a condiment that elevates even the simplest of ingredients. It is an excellent way to use up a seasonal glut of tomatoes while adding a sophisticated flavour profile to your kitchen repertoire.

Serve a generous dollop over grilled corn on the cob, melted into a steaming bowl of pasta, or spread thickly on warm sourdough bread. This homemade flavoured butter can be prepared several days in advance, making it a stress-free addition to a weekend barbecue or a quiet mid-week dinner. High in flavour and beautifully colourful, it is a simple luxury for any home cook.

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Ingredients for Smoked Summer Tomato Basil Butter

  • 2 large smoked tomatoes (see Cook's Note), peeled, seeded, and chopped

  • 230g (2 sticks) unsalted butter, room temperature

  • 1/2 cup chopped fresh basil

  • Kosher or sea salt to taste

How to make Smoked Summer Tomato Basil Butter

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Whisk all the ingredients together in a small bowl. (You can prepare the butter 2 to 3 days in advance and store it, covered, in the refrigerator.) Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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