Roasted Heirloom Tomato Butter

2 sticks of butter (room temperature)
olive oil
1 or 2 heirloom tomato (I think you could probably use any kind of tomato)
splash of red wine
1/4 cup of bread crumbs
grab some fresh herbs all or 1- basil, rosemary, parsley
little salt and pepper

quarter the tomato and remove the core, toss with the olive oil and place on a foil lined cookie sheet. Roast in a 350 oven for 30-40 minutes or until lightly browned and tomatoes have shrunk in half. Cool completely. In a food processor pulse together tomatoes, herbs, butter, and red wine. Add bread crumbs, salt and pepper. Take seran wrap and plop the butter in the middle and shape it into a stick. Once in the fridge it will harden again so you can use it like a regular stick of butter. Refrigerate for 2 weeks or freeze up to 3 months.