Basil and Tomato Butter

Quite nice, but only because I used about half the amount of butter for the whole amount of basil and tomatoes since the Black Olive Butter I made a few weeks ago wasn't strong enough at all.

That said, I actually don't know how much basil I used, but the leaves on our not-yet-quite-dead basil where tiny anyway; and I used slightly more dried tomato (4 pieces were 26 g, and I added one extra at the last moment), so in reality I probably just used double the amount of tomatoes, or more. I was wondering whether I should have used air-dried tomatoes or dried tomatoes in oil (which is what I did); in the former case, 25 g air-dried tomatoes to 75 g butter might actually work.

Served with salmon, rice (pasta would have been better), and tomato and red bell pepper salad, with strawberries as dessert - quite a red menu by pure coincidence!