Tomato Butter


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Crushed pineapple adds a sweetness to this delicious butter.

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  • 2 C. brown sugar (or brown sugar replacement)
  • 3 C. granulated sugar or Splenda
  • 2 C. white vinegar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. fine sea salt
  • 5 qt. ground ripe tomatoes
  • 3 medium onions, ground
  • 1 green bell pepper, ground
  • 1 can crushed pineapple with juice

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In a large stockpot, combine sugars, vinegar and spices. Bring to a boil. Grind cored tomatoes, peeled onions, and seeded bell pepper in a food processor. Add ground vegetables and pineapple including the juice. Simmer over low heat until desired thickness, stirring frequently to prevent sticking and scorching. Ladle into sterilized jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes.

Yield: 6 pintsĀ 

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