Tomato-Herb Butter

1. 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.

* Per serving · 4 servings · Values may vary.

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