Peel and chop the shallots finely. Cut the bacon into small pieces.

Fry shallots and bacon in 1 tablespoon of butter for about 5 minutes.

Let cool and combine with the rest of the butter, tomato paste and finely chopped basil.

Add salt and pepper to taste.

Form the butter into a roll in parchment paper or store in a small bowl. Put in the fridge for about half an hour so that it solidifies.