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Tomatoes for Eggs, Omelettes, Etc

Select six medium, red, fresh but not too ripe tomatoes, plunge them in boiling water for one minute, lift them up with a skimmer, then with a towel carefully skin them. Trim off the stems and cut them into even quarters. Heat a teaspoon melted butter in a small saucepan, add two sound, peeled, finely chopped shallots and gently brown them for half a minute, then pour in one and a half tablespoons white wine, lightly mix, add the tomatoes with half a teaspoon freshly chopped parsley. Season with a level teaspoon salt, half a teaspoon sugar and two saltspoons white pepper, lightly mix, cover the pan and let cook for twelve minutes, carefully stirring once in a while. Mix on a saucer a teaspoon butter with half a teaspoon flour, then add it to the tomatoes, gently mix, and the tomatoes will be ready to use as directed.