Strain excess tomato juices or seeds from cooked tomatoes, then chop them coarsely. In a skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped onion, green onion, salt, and pepper. Combine the strained tomato flesh with the skillet mixture, stirring until thick. Remove from heat, stir in grated Parmesan cheese to taste, and mix well. Cut a slice of bread to desired size and coat generously with the tomato paste. Serve warm or cold.
Strain excess tomato juices or seeds from cooked tomatoes, then chop them coarsely. In a skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped onion, green onion, salt, and pepper. Combine the strained tomato flesh with the skillet mixture, stirring until thick. Remove from heat, stir in grated Parmesan cheese to taste, and mix well. Cut a slice of bread to desired size and coat generously with the tomato paste. Serve warm or cold.
