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Tomato-Herb Butter

Photo: Jennifer Causey; Styling: Claire Spollen

Active time 25 mins
Total time 25 mins

Serves 10 (serving size: 1 tbsp.)

Store this versatile condiment in the fridge for up to a week. Let it come to room temperature before spooning over chicken, fish, or steak or tossing with grains.


  • 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)

Nutrition Information

  • calories 103
  • fat 10.1 g
  • satfat 3.7 g
  • monofat 5.2 g
  • polyfat 0.8 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 1 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 99 mg
  • calcium 8 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  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.