Classic Omelets with Fines Herbes and Tomato Concasse

FOR THE CONCASSE:
In a small nonreactive saucepan over medium heat, warm the olive oil. Add the shallots and saute until wilted, about 45 seconds. Add the tomatoes and juices, the salt and a pinch or two of pepper. Reduce the heat slightly and cook, stirring gently from time to time, until the tomato juices have evaporated, 8-10 minutes. Remove from the heat and cover to keep warm.

FOR THE OMELETS:
In a small bowl, beat the eggs until blended. Season with the salt and a pinch or two of the pepper.

Place a 7- or 8-inch nonstick frying pan over medium heat. When the pan is hot, add 1 tablespoon of the clarified butter, heat briefly and pour in one-fourth of the beaten eggs. Sprinkle 1 tablespoon of the butter pieces and 1 teaspoon of the fines herbes over the surface. Allow the eggs to cook for 10 seconds, then, using a wooden spoon, begin to pull the eggs away from the edges of the pan toward the center so that some of the uncooked egg runs underneath. Cook until the eggs are still somewhat moist on the surface, but set and lightly browned on the bottom, 40-60 seconds. Using a small spatula, fold the omelet in half and gently slide it out of the pan onto a warmed individual plate. Repeat the process, wiping out the pan with a paper towel before cooking each omelet and cooking 4 omelets in all.

TO SERVE:
Spoon some of the warm tomato concasse over each omelet and garnish with chervil and thyme sprigs. Serve immediately.