Tomatoes a la Gibbons-Sauted and Fried

Split the tomatoes in two through their thickness, drain off their liquid and season; saute them in butter and oil, half of each, strew over chopped parsley and place them in the center of a dish; garnish around with fried tomatoes prepared as follows: Plunge some small tomatoes in boiling water, peel and cut them in four even parts; season with salt, pepper, oil and vinegar, dip them into frying batter (No. 137), then in hot frying fat, drain, salt and arrange them around the sauted tomatoes.