Smoked-Tomato Butter

• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 medium or 4 roma tomatoes, seeded and smoked (see smoking technique, p. 293), finely chopped
• 1/2 cup white wine
• 1 sprig basil, thyme, rosemary, or tarragon
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons softened butter
• Salt and pepper

1. Place the onion, garlic, tomatoes, wine, and herbs in a small saucepan and bring to a boil.
2. Reduce the heat and simmer, stirring, until the tomatoes break down and the mixture starts to dry up, 1015 minutes.
3. Remove it from the heat, take out the herb sprig, and cool it about 5 minutes.
4. Pour the mixture into a blender and, with the motor running, drizzle in olive oil and softened butter.
5. Season to taste with salt and pepper.
6. The sauce should be thick enough to hold its shape on a plate.
7. Return it to the pan and keep warm until ready to serve.

onion, garlic, roma tomatoes, white wine, basil, extravirgin olive oil, butter, salt

Taken from www.epicurious.com/recipes/food/views/smoked-tomato-butter-383418 (may not work)