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Toss your cherry tomatoes with olive oil and salt in your beloved STAUB skillet.
Broil 8 - 10 minutes until the skins start to brown and the tomatoes burst.
Let cool completely, then chop finely.
Mix with softened butter.
If you find the mixture isn't emulsifying, melt approximately 1 tablespoon of butter and then add back to the bowl, whisking to combine.
Alternatively, use a food processor to chop the tomatoes and blend with the butter, just take care not to run it too long or the butter will melt.
Season with salt and pepper.