This versatile sauce is a wonderful way to use up some of those cherry or grape tomatoes from the garden. A nice topping for a pan-seared fish, grilled chicken or steak, or even as a quick pasta sauce.  Halved cherry tomatoes along with a saute of garlic and shallots is enriched with a pat of butter, white wine and a mixture of whatever fresh herbs you have on hand. I used fresh rosemary, chives and thyme, but basil, parsley or chervil would also be a nice combination of flavors.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/tomato-herb-butter)

Tagged: butter, cherry tomatoes, Cooking Light, fish, fresh herbs, garlic, salmon, sauce, tomato sauce, tomato-herb butter, tomatoes, unsalted butter, white wine