Sun-dried Tomato Caper Butter

Based on a knock-out bread service in a very fancy restaurant in Porto, Portugal, this Tomato Butter Recipe is the simplest way to add huge flavor to grilled fish, roasted meats, pasta dishes or a warm baguette. Just 4 pantry ingredients and 5 minutes of prep and this slather-over-everything butter is ready to impress!

As a seafood-focused recipe developer, I spend a lot of time thinking about how to add big flavors to clean, uncomplicated fish dishes. Sauces, salsas and flavored butters are all part of my not-so-secret strategy.

This easy compound butter is a great building block for flavor, and it's a foundational recipe for building flavors into your meal. Keep reading for some of my favorite flavor variations on this simple recipe.

Ingredients for tomato caper butter recipe:

Before we get to the simple step by step directions, a few notes about the ingredients:

Butter: I use salted butter in this recipe, but use salted or unsalted, then taste and adjust seasoning levels before serving.

Sun-dried tomatoes: grab the jar of tomatoes in seasoned oil for the best flavor and texture.

Herbs: the recipe calls for chives, but you can substitute equivalent amounts of flat-leaf parsley, fresh basil or one tablespoon of diced fresh thyme.

Full ingredient list and measurements included in the printable recipe card below.

How to make tomato butter:

1. Mix all ingredients

Combine softened butter, coarsely chopped sun-dried tomatoes and capers, along with black pepper, in a food processor.

Pulse until combined.

Season with salt to taste and stir in diced chives by hand. 

2. Roll and store

If serving immediately, transfer to a ramekin.

To store, roll compound butter into a piece of parchment paper. Seal well on both sides and store in a bag or airtight container. Keep in the refrigerator or freezer, for an even longer storage time.

3. How to use tomato butter

Serve softened tomato butter with warm bread, rolls or baguettes.

Serve over Roasted Branzino with lemon wedges.

Serve over simple steamed or roasted green beans, asparagus or carrots.

Melt over a Pan-Grilled Salmon Fillet. 

Melt a tablespoon or two of tomato caper compound butter into a pan of sautéed shrimp or a warm pot of pasta.

Or serve with your favorite grilled chicken, steak or pork dish.

Variations for this butter recipe:

Start with a stick of softened butter and end with salt and pepper to taste. In between, try these flavorful add-ins for more variety:

Lemon Tomato Butter: skip the capers and add the zest and juice of one lemon to the mix.

Tomato Basil Butter: skip the chives and capers and substitute 2-3 tablespoons of fresh basil along with the sun-dried tomatoes.

Lemon Caper Butter: for a piccata-themed butter, combine the zest and juice of one lemon along with the capers and 2-3 tablespoons of fresh flat-leaf parsley. Throw in a large minced garlic clove for even more flavor.

Dijon Dill Butter: one of my favorite flavor combinations! Use the zest of one lemon along with 2-3 teaspoons of Dijon mustard and 2-3 tablespoons of fresh dill. YUM!

How to store sun-dried tomato butter:

Store butter in the refrigerator in a covered dish or ramekin, or spooned onto parchment paper and rolled into a log. If kept in the fridge, the butter is best eaten within 7 days. I like to store the roll of compound butter in the freezer, where it lasts up to 3 months.

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