Elegant Tarragon And Tomato Butter Tea Sandwiches Recipes

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ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES



Elegant Tarragon and Tomato Butter Tea Sandwiches image

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots - a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h30m

Yield 6 Rounds of Sandwiches, 3-6 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and chopped
300 g ripe tomatoes, peeled and chopped
fresh tarragon (1 sprig)
85 g very soft butter
salt & freshly ground black pepper
12 slices white bread

Steps:

  • Heat the olive oil in a small pan and fry the shallots and garlic until soft.
  • Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
  • Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
  • Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!

ROASTED-TOMATO AND TARRAGON SOUP



Roasted-Tomato and Tarragon Soup image

Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
4 cups low-sodium chicken broth, plus more for thinning
2 tablespoons fresh chopped tarragon

Steps:

  • Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
  • Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
  • Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

CUCUMBER AND BUTTER TEA SANDWICHES



Cucumber and Butter Tea Sandwiches image

Make and share this Cucumber and Butter Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories     Lunch/Snacks

Time 25m

Yield 20 sandwiches

Number Of Ingredients 4

1 English cucumber, unpeeled
1/4 cup unsalted butter, softened
salt & fresh ground pepper
10 slices white bread, cut very thin (slice regular pieces of bread in half if you have to)

Steps:

  • Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
  • Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
  • Cut crust off sandwiches and then cut sandwiches into quarters.

Nutrition Facts : Calories 55.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 64.5, Carbohydrate 6.9, Fiber 0.4, Sugar 0.8, Protein 1.1

TASTY TARRAGON AND TOMATO RICE DISH



Tasty Tarragon and Tomato Rice Dish image

A unique tomato topping for rice that doesn't use garlic. It has the wonderfully rich flavor of tarragon and is quick and easy to prepare. Goes well with grilled chicken or salmon.

Provided by ROBBIN1

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup uncooked long-grain white rice
2 cups water
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon dry vermouth
1 tablespoon brown sugar
2 teaspoons dried tarragon
1 teaspoon dried basil
¼ teaspoon sea salt
1 dash ground black pepper

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 47 g, Fat 0.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 272.8 mg, Sugar 6.2 g

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