Sauteed Frog Legs with Tomato Garlic Butter

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1/2 cup chopped fresh tomatoes, peeled and seeded

Salt, to taste

1 pound large frog legs

1 cup all-purpose flour

1 tablespoon Essence, recipe follows

1/4 cup unsalted butter

1/4 cup minced shallots

1 tablespoon minced garlic

Freshly ground black pepper, to taste

1/2 cup dry white wine

1 tablespoon finely chopped fresh parsley leaves

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme