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Classic butter blended with tomato paste, used as a spread or cooking ingredient.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Butter with tomato paste (15 g) has 63 calories. That works out to 420 calories per 100 g. It contains 0.7 g of carbs, 0.2 g of protein, 6.8 g of fat and 0.1 g of fiber. Its 52.5 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
63
KCAL / 15G
Carbs
0.7g
· 0% DV
Protein
0.2g
· 0% DV
Fat
6.8g
· 9% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 1% · Fat 95%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 4.05 g | 20% |
| Trans fat | 0.15 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 0.7 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 63 kcal |
| 1 teaspoon (small) | 5 g | 21 kcal |
| 1 slice (thin) | 10 g | 42 kcal |
| 1 piece (small) | 10 g | 42 kcal |
| 1 slice (thick) | 20 g | 84 kcal |
| 1 serving (medium) | 25 g | 105 kcal |
| 1 piece (large) | 25 g | 105 kcal |
| 2 tablespoon (large) | 30 g | 126 kcal |
| 100 g | 100 g | 420 kcal |
Calculated from 420 calories per 100 g.
Butter with tomato paste is made by mixing softened butter with tomato paste until smooth. Add the paste gradually and season with herbs or pepper if you like; keep the mixture covered in the refrigerator.
Butter with tomato paste works as a bread spread and as a quick finishing sauce. Stir it into hot pasta, spoon it over cooked vegetables, or melt a little into eggs near the end of cooking.
Butter with tomato paste tastes rich, savory, and tangy, with the tomato paste balancing the butter’s creamy flavor. Its exact intensity varies with the paste, so add the paste gradually when mixing it at home.
Yes, butter with tomato paste can be spread on bread. It is easiest to spread when softened, and it also tastes good on warm toast, where the butter melts slightly into the surface.
Yes, you can cook eggs with butter with tomato paste. Warm the mixture gently in a pan before adding the eggs; overheating can scorch the butter and make the tomato paste taste bitter.
Yes, butter with tomato paste can make a simple pasta coating. Melt it gently, then loosen it with a little pasta cooking water so it spreads evenly instead of clumping.
Store butter with tomato paste in a covered container in the refrigerator, using a clean utensil each time. Because the paste adds moisture, make a small amount and use it promptly; discard it if you notice mold or an off smell.
Yes, butter with tomato paste can be frozen in a sealed container or in small portions. Thaw it in the refrigerator before use; the texture may be less smooth, so stir it well after thawing.
Yes, you can make spicy butter with tomato paste by mixing in chilli flakes, cayenne, or a little hot pepper paste. Add the heat gradually so it complements the tomato rather than overwhelming the spread.
Butter with tomato paste pairs well with warm bread, baked potatoes, and cooked vegetables. For a simple meal, serve it alongside eggs or pasta, where its savory tomato flavor can season the other ingredients.
Vitamins
Vitamin A
52.5µg · 6% DV
Vitamin E
0.33mg · 2% DV
B2
0.02mg · 2% DV
B5
0.05mg · 1% DV
Minerals
Sodium
27mg · 1% DV
Phosphorus
4.5mg · 1% DV
Copper
0mg · 0% DV
Calcium
3.75mg · 0% DV
Potassium ⭐
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Butter with tomato paste combines butter and tomato paste into a savoury spread or a quick flavouring for cooked dishes. It is familiar in Turkish home cooking, where the paste is briefly warmed in melted butter so its flavour opens up; the balance can be adjusted to taste.
Spread a little on bread, or spoon the warm mixture over dishes such as mantı. Its rich, smooth texture and concentrated, gently tangy tomato flavour work especially well alongside plain grains, pasta or vegetables. It is mostly fat and energy-dense—100 g provides 45 g of fat—so a small amount goes a long way. For a lighter meal, use a thin layer and pair it with fresh vegetables or a simple salad.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.05g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.