• Two bottles of Butterfly Bakery of Vermont Clarified Tomato Broth sitting on a wood surface
  • Clarified Tomato Broth - Butterfly Bakery of Vermont
  • Clarified Tomato Broth - Butterfly Bakery of Vermont

Clarified Tomato Broth

Clarified Tomato Broth is the most flavorful part of vine ripened local tomatoes pulled out into a beautiful clear umami-rich broth. It is excellent for cooking rice, as a soup base or in place of water in bread.

Ingredients: Vermont tomatoes. 16oz



$ 6.00
$ 6.00
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Vermont tomatoes, grown within 200 miles of our Vermont kitchen.

Excellent for cooking rice, as a soup base or in place of water in bread.

RECIPE IDEAS

Rice Pilaf:

½ c. Golden Raisins
1 c. White Rice, rinsed
2 c. BBVT Tomato Broth
2 T. Butter
½ Onion, chopped
2 cl. Garlic, minced
2 T. Pine Nuts or Sliced Almonds
1/8 t. Turmeric
1 t. Mild Curry Powder divided (substitute 1/2 t. cumin, 1/2 t. coriander)
1 t. Salt

Cover raisins with boiling water, set aside.

In a saucepan, bring tomato broth to a boil, add rice, cover, and cook at a simmer for 15 min.

Melt butter in a non-stick skillet, sauté onion, garlic, nuts, turmeric, salt and 1 t. curry powder

When rice has cooked for 15 minutes and most of the liquid is absorbed, remove from heat, add sauté mix, drained raisins, and remaining curry powder. Mix, cover, and let sit for 5 minutes before serving.

For a quicker version: Sauté onions and garlic in the saucepan, then add broth and rice. Add remaining ingredients after 15 minutes. Mix, cover, and rest for 5 minutes before serving.


Southwest Soup:

1 T Canola Oil
1 T chili Powder, divided
1 onion, chopped
2 cloves Garlic, minced
Chopped chile pepper (1 serrano, 1 poblano, or ½ jalapeno)
1 qt. BBVT Tomato Broth
2 carrots, peeled and chopped
2 stalks celery, chopped
(Optional: 2 boneless chicken thighs or ½ lb. pork, cut into bite-sized pieces)
1 c. cooked white rice
1 c. frozen corn (better yet, 2 ears fresh corn, roasted)
1 14oz. can diced tomatoes with liquid
1 14 oz. can Black Beans, drained
1 t. Salt
1 T. lime juice
Fresh Cilantro, chopped

In large sauce pan or soup pot, sauté onion, garlic, chile peppers, and ½ chili powder in canola oil.

Add tomato broth, carrots, celery, and meat if using. Bring to a boil and reduce to a simmer for 5 min.

Add cooked rice, corn, canned tomatoes, beans, remaining chili powder, and salt. Bring back to temperature and simmer for another 10 min. Add lime juice.

Garnish with cilantro and serve.

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All Salsas & Tomato Sauces All Goods

  • Our salsas and tomato sauces capture the taste of Vermont summer in every jar, made with small farm vine-ripened tomatoes and fresh herbs for bright, garden-fresh flavor all year long.

  • Slow-cooked in small batches, our sauces deliver the perfect balance of sweetness, acidity, and spice - simple ingredients with deep complexity.

  • Whether you’re topping tacos, tossing pasta, or dipping chips, our Vermont-made salsas and sauces bring pure, homegrown flavor to every bite.

How We Make Our Salsas and Tomato Sauces

Tomatoes on a vine with green leaves and stems.

Harvested Close to Home

Our salsas and tomato sauces begin with locally-grown tomatoes, tomatillos, onions, garlic, and peppers, harvested at the peak of flavor. By working directly with small farms, we ensure that what goes into each jar is as fresh and vibrant as the season itself. Local sourcing means that every salsa and sauce from Butterfly Bakery of Vermont doesn’t just taste good - it tastes of this place.

Recipes with Character

Once the ingredients reach our kitchen, we let them shine through recipes that highlight their best qualities. Our Garlic Lime Tomatillo Salsa bursts with brightness, the Smoked Onion Salsa brings depth and earthiness, and the Tomatillo Chipotle Salsa layers smoky heat with a tangy edge. Each one is cooked slowly in small batches and blended with care, creating jars that balance comfort with bold, memorable flavor.

Small Batch, Hand Finished

Once each batch of BBVT salsa or tomato sauce reaches that perfect balance of flavor, it’s bottled by hand in our Vermont cannery, sealed, labeled, and packed up for shelves across the country. It’s special to see those jars lined up, knowing they’ll soon be on kitchen tables, adding a burst of summer to weeknight dinners.

Our salsas and sauces shine anywhere good food happens. Spooned over pasta, piled onto tacos, served with eggs, or paired with a loaf of crusty bread for dipping. From our hands to your table, every jar brings the taste of Vermont home.