Fresh Tomato Sauce With Tarragon Recipes

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GRILLED TOMATO-TARRAGON COCKTAIL SAUCE



Grilled Tomato-Tarragon Cocktail Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time 15m

Yield 2 to 3 cups

Number Of Ingredients 10

8 plum tomatoes, halved and seeded
Canola oil
Salt and freshly ground black pepper
3 tablespoons ketchup
1/4 cup prepared horseradish, drained
1 lime, juiced
1 tablespoon honey
Few dashes chipotle hot sauce
Few dashes Worcestershire sauce
2 tablespoons chopped fresh tarragon leaves, plus more for garnish

Steps:

  • Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred.
  • Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired.

TOMATO TARRAGON SAUCE



Tomato Tarragon Sauce image

Make and share this Tomato Tarragon Sauce recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 9

3 medium shallots, minced
2 garlic cloves, minced
1 teaspoon cooking oil
2 teaspoons sugar
2 tablespoons tarragon vinegar
3/4 cup tomato puree
1/4 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon black pepper

Steps:

  • Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
  • Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.

Nutrition Facts : Calories 236.5, Fat 6.7, SaturatedFat 0.9, Sodium 852.2, Carbohydrate 43.8, Fiber 5.1, Sugar 23.4, Protein 6

TOMATO TARRAGON CREAM SAUCE RECIPE



Tomato Tarragon Cream Sauce Recipe image

Provided by G. Stephen Jones

Categories     Sauces

Time 30m

Number Of Ingredients 7

4 tablespoons butter
1 shallot (minced)
4 cloves garlic (minced)
2 pints grape tomatoes (we used red and yellow, cut in half lenghtwise)
salt and pepper (to taste)
3 tablespoons crème fraiche
2 tablespoons fresh tarragon leaves (finely chopped)

Steps:

  • Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add 2 tablespoons of the butter and let it melt.
  • Add the shallot and cook for a couple of minutes and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant but do not let it burn.
  • Add the tomatoes, season with a little salt and pepper, stir and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes depending on you stove. If they break down more than you expect, don't fear, they will still be great in the sauce.
  • Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
  • Taste and adjust seasoning with salt and pepper.

HEIRLOOM TOMATOES WITH TARRAGON



Heirloom Tomatoes with Tarragon image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

6 heirloom tomatoes, assorted sizes and colors
Sea salt
Red wine vinegar
Bunch of tarragon
Freshly ground black pepper

Steps:

  • Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
  • Drizzle red wine vinegar all over the tomatoes.
  • Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.

FRESH TOMATO SAUCE WITH TARRAGON



FRESH TOMATO SAUCE WITH TARRAGON image

Categories     Tomato

Yield 2 cups

Number Of Ingredients 7

2 lbs ripe tomatoes, peeled, cored and lightly seeded
1 tsp minced garlic
6 Tbs extra-virgin olive oil
1/2 c finely chopped tarragon leaves
pinch of kosher salt
freshly grated black pepper, to taste
balsamic vinegar, to taste

Steps:

  • Place tomatoes and garlic in a blender and process until smooth. With blender running, slowly add the olive oil. Add tarragon, salt, pepper and vinegar to taste.

TOMATO-TARRAGON VINAIGRETTE



Tomato-Tarragon Vinaigrette image

Spoon over poached chicken or steamed mussels.

Provided by Molly O'Neill

Categories     condiments

Time 5m

Yield One cup

Number Of Ingredients 6

1 cup tomato juice (see recipe)
2 teaspoons chopped fresh tarragon
2 teaspoons finely chopped shallots
1/2 teaspoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 3 grams

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

WARMED TARRAGON MUSTARD SAUCE



Warmed Tarragon Mustard Sauce image

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

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.

SPAGHETTI WITH TOMATOES AND TARRAGON



Spaghetti with Tomatoes and Tarragon image

Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 7

Coarse salt and ground pepper
2 pounds beefsteak or plum tomatoes, cored
1/4 cup extra-virgin olive oil
1/2 cup finely chopped shallots
3/4 pound spaghetti
1 tablespoon coarsely chopped fresh tarragon or basil
1/2 cup grated Parmesan cheese, plus more for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, halve tomatoes lengthwise. Squeeze gently to remove most of seeds; discard seeds. Chop tomatoes into 1/2-inch pieces, and transfer to a bowl; set aside.
  • In a large skillet, heat oil over medium-low. Add shallots; cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil; season generously with salt and pepper.
  • Cook pasta until al dente, according to package instructions. Drain; return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among four bowls; top with additional Parmesan, if desired.

GRILLED CHICKEN BREAST WITH TOMATO-TARRAGON SAUCE



Grilled Chicken Breast with Tomato-Tarragon Sauce image

Categories     Food Processor     Chicken     Garlic     Tomato     Marinate     Low Carb     Low/No Sugar     Backyard BBQ     Fall     Grill     Grill/Barbecue     Tarragon     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

3 tablespoons chopped fresh tarragon
2 1/2 tablespoons olive oil (preferably extra-virgin)
1 1/4 teaspoons minced garlic
2 boneless chicken breast halves with skin
1 3/4 cups chopped tomato with seeds (about 1 large tomato)
2 teaspoons balsamic vinegar
Fresh tarragon sprigs (optional)

Steps:

  • Prepare barbecue (medium-high heat). Whisk 2 tablespoons tarragon, 1 1/2 tablespoons oil and 1 teaspoon garlic in shallow dish to blend. Using rolling pin, lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
  • Meanwhile, blend tomato and remaining 1 tablespoon oil in processor until smooth. Add vinegar, remaining 1 tablespoon tarragon and remaining 1/4 teaspoon garlic and just mix in, using on/off turns. Season sauce to taste with salt and pepper.
  • Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken. Garnish with tarragon sprigs, if desired, and serve.

TARRAGON SAUCE



Tarragon Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, condiments

Time 5m

Yield About one and three-quarters cups

Number Of Ingredients 8

1 cup mayonnaise, preferably homemade
1/2 cup yogurt
2 tablespoons finely chopped fresh tarragon or 1 teaspoon dried
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped chives
1 tablespoon Dijon-style mustard
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the mayonnaise in a bowl and add the yogurt, tarragon, parsley, chives, mustard, salt and pepper. Blend thoroughly.

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