|2 to 3 medium tomatoes||1 Tbs minced shallots or scallions|
|1 1/2 Tbs butter||Salt and pepper|
|An enameled saucepan or skillet||Chives, if desired|
Drop the tomatoes in boiling water for 10 seconds; remove stem ends and peel, halve tomatoes crosswise, and squeeze out juice and seeds. Dice pulp into 1/4 inch pieces. Heat the butter, stir in the minced shallots or onions and chives, cook slowly for 1 minute, then stir in the tomatoes. Saute over moderate heat, tossing and swirling the pan occasionally, until tomatoes have rendered their juice, and juice has almost entirely boiled away (5 minutes or so.) Season lightly with salt and pepper. Fill warm tarts, garnish with a small sprig of parsley and serve.
French Chef Cookbook