Heat olive oil in a medium sauce pot until shimmering. Add tomato puree and pinch of salt. Simmer over low heat until reduced to a thick puree, almost a paste, about 30-45 minutes. Place in blender and puree until smooth. Set aside to cool. Whip butter in mixing bowl until smooth. Slowly incorporate cooled tomato paste. Mix in tarragon and vinegar, and adjust seasoning if necessary.

This butter may be used simply melted over grilled fish, chicken or steak.

It is also wonderful used in the preparation of garlic bread.

SOURCE:

Executive Chef Jim LaPerriere at Slocum House, Fairfield, California