Sundried Tomato & Basil Butter

Name: Sundried Tomato & Basil Butter
Yield: Approximately 500 g
Ingredients: 400 g Unsalted butter, softened, not melted; 80 g Sundried tomatoes, well drained and very finely chopped or pulsed to a coarse paste; 12 g Fresh basil, finely sliced; 4 g Garlic, finely grated to a paste; 5 ml Tomato oil, from the sundried tomato jar; 2 g Lemon zest, finely grated; 5 ml Balsamic vinegar, optional; 1 g Smoked paprika, optional; to taste Fine sea salt

Burro al pomodoro secco e basilico

A savoury compound butter with sundried tomato, basil, garlic and lemon for bread, lamb, vegetables and grilled meats.

Sundried tomato and basil compound butter sliced beside grilled bread.

A savoury compound butter with sundried tomato, basil, garlic and lemon for bread, lamb, vegetables and grilled meats.

Approximately 500 g

Cook this

Ingredients

Batch

Compound butter

Unsalted butter, softened, not melted400 g
Sundried tomatoes, well drained and very finely chopped or pulsed to a coarse paste80 g
Fresh basil, finely sliced12 g
Garlic, finely grated to a paste4 g
Tomato oil, from the sundried tomato jar5 ml
Lemon zest, finely grated2 g
Balsamic vinegar, optional5 ml
Smoked paprika, optional1 g
Fine sea saltto taste

Method

Beat the softened butter just until smooth and light. Do not over-whip.
Fold in the sundried tomato, basil, garlic, tomato oil and lemon zest. Add the balsamic and smoked paprika if using.
Taste before adding salt because the tomatoes may already be heavily seasoned.
Roll tightly in baking paper or cling film, chill until firm, then slice as required.

Chef’s notes

Drain the tomatoes well. Excess oil or brine makes the finished butter greasy or loose.
Excellent on warm bread, lamb, roasted vegetables and grilled chicken.

Allergens and diet

Milk.

Last refined · September 2026