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Prep: Slice the butter into tablespoons and transfer to a medium bowl.
Tomato Paste: Warm the oil in a small to medium sauté pan over medium heat. Add the tomato paste and cook for 3 minutes, stirring occasionally, until beginning to brown. Add the garlic and chili flakes (if using) and cook for one final minute, adding the balsamic vinegar for the final 30 seconds of cooking to “deglaze” the pan. Remove from the heat and set aside.
Combine: Add the warm tomato paste directly to the bowl of butter. Use a fork to mash the tomato paste into the butter and soften it. Once the butter has softened, use a whisk to vigorously mix the butter and tomato paste together until smooth and combined.
Chill: Transfer the tomato butter to the fridge and let chill for at least 30 minutes. At this point it should be spreadable and you can enjoy however you desire!
Store: Transfer the tomato butter to a releasable jar, or place it on a sheet of parchment paper and roll into a log. Store leftovers in the refrigerator for up to one week, or you can freeze the butter for up to 2 months.