Beat the butter until creamy. Add the paradeis pulp. Remove the peel from the shallot and chop very finely or press through the garlic press. Add to the butter mixture and season with salt, pepper and basil. Place the tomato butter in a piping bag with a serrated nozzle and pipe rosettes onto a plate. Sprinkle with a small amount of basil, if desired. Chill in the refrigerator for about 15 minutes.
Tip: The tomato butter should be used up on the spot. If any remains, use it soon and only heated, for example in a vegetable dish.
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