1 1/2 lbs. fresh or frozen frogs' legs (10 to 15 pairs)
6 tbsp. butter
4 tomatoes, peeled, seeded, chopped or 2 c. canned tomatoes, drained thoroughly,
seeded, chopped Salt and pepper to taste
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
1 to 2 garlic cloves, finely chopped
2 shallots, chopped
1/2 c. white wine
2 tbsp. chopped parsley

Trim frogs' legs if necessary. Soak fresh ones in cold water 1 to 2 hours; drain on paper towels.

Melt 1 tablespoon butter in a medium skillet. Add tomatoes, salt and pepper. Cook over medium heat, stirring occasionally, 10 minutes or until moisture has evaporated.

Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss frogs' legs in flour mixture to coat.

In another skillet, heat oil and 2 tablespoons butter until foamy. Add frogs' legs. Saute over high heat about 2 minutes on each side. If necessary, cook in 2 batches to avoid crowding. Cook all frogs' legs together over medium heat 6 to 7 minutes longer until tender when pierced with a skewer.

Transfer to a platter and keep warm. Add garlic and shallots to skillet. Cook 1 minute over medium heat. Stir in wine. Bring to a boil and simmer 1 minute. Stir in cooked tomatoes and parsley. Heat until bubbling; remove from heat. Stir in remaining 3 tablespoons butter. Taste for seasoning and pour over frogs' legs. Serve at once. Makes 6 to 8 appetizer servings or 4 main dish servings.