CookEat Recipe

Stewed Tomatoes for Eggs and Omelettes

Name: Stewed Tomatoes for Eggs and Omelettes
Yield: 6 servings
Ingredients: 6 Tomato — Medium firm red tomatoes; 1 Teaspoon Butter — Melted butter for shallots; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 22.5 Millilitre White wine — White wine; 0.5 Teaspoon Parsley — Fresh parsley, chopped; 1906 source measure retained without conversion; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper, estimated from two saltspoons; 1906 source measure retained without conversion; 1 Teaspoon Butter — Butter for final binding; 1906 source measure retained without conversion; 0.5 Teaspoon Flour — Flour for final binding; 1906 source measure retained without conversion

Peeled tomato quarters softly cooked with shallot, wine and parsley, then lightly bound with butter and flour.

Duration: 29 minutes
Servings: 6
Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Blanch the tomatoes in boiling water for one minute. Lift out, peel carefully, remove the stems and cut each into even quarters; keep the seeds unless a practical trimming step is needed.
Step 2
Warm the first teaspoon of butter in a small saucepan. Add the chopped shallots and cook gently for about 30 seconds until just colored. Add the wine, then the tomato quarters and parsley.
Step 3
Season with salt, sugar and white pepper. Cover and cook gently for about 12 minutes, stirring occasionally without crushing all the quarters.
Step 4
Mix the remaining butter and flour into a paste on a saucer. Stir it gently into the tomatoes and heat just until the liquid lightly binds. Serve as the tomato accompaniment for eggs or omelettes.

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