Recipe Details | Rick's Cooking School

Ingredients

• 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