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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "TOMATO-SAUTE" "M" "5/19/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "TOMATES SAUT\*(E'ES AUX FINE HERBES" \
"\fItomates saut\*(e'es aux fine herbes\fP, tomatoes fried lightly in butter, sprinkled with parsley, bread crumbs and butter"
.\" "\fItomates saut\*(e'es \*(a` la proven\*(c,ale.\fP" \
.\" "\fItomates saut\*(e'es \*(a` la lyonnaise\fP; "
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Good as a side dish with a main course, under or beside an egg as a garnish,
as a luncheon snack, 
etc.
.PP
From LAROU, page 962.
See also, OLIVER, page 648.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "1 serving"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.sp
.IG "1" "tomato"
.IG "" "butter"
.IG "" "salt, pepper,"
to taste
.IG "1 Tbsp" "parsley,"
chopped
.IG "1 Tbsp" "bread crumbs,"
if possible freshly made
.IG "optional" "other herbs "
to taste, e.g., \fIrosemary, tarragon, thyme, basil, chives, etc.\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Halve the tomato, or if large, slice it thickly.
Press the halves to extract the seeds.
Season with salt and pepper.
.SK 2
Heat butter in the saut\*(e' pan over medium-high heat.
Cook the tomato halves until the top is slightly soft.
Turn and continue to cook for a short time longer.
Set the halves on a serving dish.
.SK 3
To garnish,
first, sprinkle with parsley.
Then fry a small quantity of bread crumbs in the hot cooking butter 
(additional butter may be needed),
and sprinkle, pour or spoon butter and bread crumbs over the tomato halves. 
.sp
Alternatively, garnish with parsley and bread crumbs, and sprinkle the
hot cooking butter over the garnished tomatoes.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Use olive oil and butter in the saut\*(e' for a higher heat and to
obtain a golden color on the tomatoes.
.PP
Optionally, use other \fIfines herbes\fP instead of or with the parsley,
or added to the bread crumbs,
e.g., \fIrosemary, tarragon, basil, thyme, ground bay leaf, chives, etc.\fP
.sp
.PP
Variants:
.PP
\fITomates saut\*(e'es \*(a` la lyonnaise.\fP  
As for the main recipe, except plate on a layer
of chopped onions saut\*(e'ed in butter, sprinkle the tomato halves first
with chopped parsley, and
then with chopped onions saut\*(e'ed in butter.
.PP
\fITomates saut\*(e'es \*(a` la proven\*(c,ale.\fP  As for the main recipe,
except use olive
oil instead of butter, and add a little chopped garlic to the garnish.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/4 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
