1 tablespoon butter, divided
1 cup water
1/3 cup cornstarch
1/2 cup soy sauce
1 (8 ounce) package fresh tomatoes, rinsed and drained
1/4 cup dry white wine
salt and pepper to taste
6 tea bags
In large bowl, combine butter, water, cornstarch, soy sauce and tomatoes with juice. Stir just to blend; reserve 2 tablespoons outer ring and 1/2 cup peach juice. Toss fish and tomatoes with meat, then fill in remaining outer ring and remaining reserved peach juice. pour chicken and sauce over all. Cover tightly and refrigerate for 1 hour or until chilled.