|Finely chopped green onion/Finely chopped shallots and parsley||2 Tablespoon|
|Dry white wine/Dry vermouth||3 Tablespoon|
|Tomatoes||3 Medium, peeled, quartered, and seeded|
|Garlic||2 Clove (10 gm), minced or pressed|
In a heavy frying pan or metal dish, melt 2 tablespoons of the butter over hottest coals.
Add onion, parsley, sugar, and wine.
Bring mixture to a boil, stirring occasionally.
Add tomatoes to pan and mix gently until heated through.
Add the remaining 2 tablespoons butter and garlic; stir until butter melts.
Remove from heat at once, season with salt and pepper, and serve.