Salty Tomato Butter

• 8 tablespoons (1 stick) unsalted butter, softened
• 2 sun-dried tomatoes, packed in oil (substitute: dried and reconstituted)
• 6 fresh basil leaves
• 1 tablespoon coarse or flaky sea salt
• 1/2 teaspoon freshly ground black pepper

1. Place the butter, tomatoes, basil, salt, and pepper in a food processor or blender and pulse until well combined and blended, stopping to scrape down the the bowl several times as you go.
2. Transfer the mixture to a piece of wax paper, roll it into a log 1 1/2 to 2 inches in diameter, wrap tightly in plastic, and refrigerate until firm, about 1 hour, or for up to 1 week.
3. Slice into thin rounds as needed.

unsalted butter, tomatoes, fresh basil, coarse, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/salty-tomato-butter-383670 (may not work)