Tomato Butter

1 pint cherry or grape tomatoes (about 2 cups)

1 tablespoon fresh or 1/3 tablespoon dried thyme leaves

1/2 teaspoon kosher salt

2 clove garlic, pressed

1/4 teaspoon freshly ground black pepper

2 sticks (8 ounces each) unsalted butter, at room temperature

Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil.

Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes. Place in a strainer, pressing and let the juice drain, saving the juice

In a small pan, cook the juice until reduced by at least half or a little more.

Let the tomatoes and juice cool to room temperature.

Combine the broiled tomatoes, tomato juice, thyme, garlic, salt, and pepper in a food processor fitted with the blade attachment. Pulse about 10 times, until the tomatoes are finely chopped.

Cut the butter into 1-inch cubes and add it to the food processor.

Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending.

The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.