Instructions: Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.