Tomato-Herb Butter

• 1/4 cup olive oil, divided
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 pt. cherry or grape tomatoes, halved
• 1/4 cup dry white wine
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/4 cup unsalted butter, cubed
• 3 tablespoons finely chopped fresh herbs (such as chives, parsley, cilantro, and basil)

1. Heat 1 tablespoon oil in a small saucepan over medium heat. Add garlic and shallot; cook 6 minutes or until soft, stirring occasionally. Add tomatoes, wine, salt, and red pepper; cook 15 minutes or until tomatoes break down and release their juices and liquid has almost evaporated, stirring occasionally. Remove pan from heat; cool for 2 minutes. Add butter, herbs, and remaining 3 tablespoons oil; stir until butter melts. Serve immediately, or refrigerate in an airtight container up to 1 week.

olive oil, garlic, shallot, cherry, white wine, kosher salt, red pepper, unsalted butter, fresh herbs

Taken from www.myrecipes.com/recipe/tomato-herb-butter (may not work)