Tomatoes Provencale Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| 2 tablespoons each finely chopped green onion or shallots and parsley | ||
| Sugar | 1/2 Teaspoon | |
| 3 tablespoons dry white wine or dry vermouth | ||
| 3 medium-size tomatoes, peeled, quartered, and seeded | ||
| Garlic | 2 Clove (5gm), pressed | |
| Salt and'pepper | ||
Directions
In a heavy frying pan or metal dish, melt 2 tablespoons of the butter over hottest coals.
Add onion, parsley, sugar, and wine.
Bring mixture to a boil, stirring occasionally.
Add tomatoes to pan and mix gently until heated through.
Add the remaining 2 tablespoons butter and garlic; stir until butter melts.
Remove from heat at once, season with salt and pepper, and serve.
Add onion, parsley, sugar, and wine.
Bring mixture to a boil, stirring occasionally.
Add tomatoes to pan and mix gently until heated through.
Add the remaining 2 tablespoons butter and garlic; stir until butter melts.
Remove from heat at once, season with salt and pepper, and serve.
Chef
