To create your tomato butter, simply simmer and strain the fruit, then further concentrate its pulp with sugar.
Don't worry; you won't be committing heresy by adding sweetness. Instead, you'll be highlighting the tomatoes' perfection.
Note that some tomato varieties may be more naturally sweet than others, so it's a good idea to taste them first to determine how much sugar you might need.
If you go for green tomatoes, you may want to add a bit more sugar to offset their inherent tartness, and even consider adding a little lemon juice or vinegar for balance.
In addition to natural sugars, tomatoes — much like concord grapes — contain pectin, a gelling agent. This gives tomato butter a texture more similar to jam than to ketchup.
You can decide whether you prefer a smoother consistency or a chunkier one by adding back some of the strained-out fruit.
Simmering your tomatoes on the stove doesn't require too much active duty, but if you're not up for standing by for a few hours while your produce cooks, you can also pop your tomatoes in the slow cooker overnight.
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