Tomato Tarragon Sauce Recipes

GRILLED TOMATO-TARRAGON COCKTAIL SAUCE

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 CREAM SAUCE RECIPE

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.

TOMATO TARRAGON SAUCE

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.

HEIRLOOM TOMATOES WITH TARRAGON

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.

GRILLED CHICKEN BREAST WITH TOMATO-TARRAGON SAUCE

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.

SPAGHETTI WITH TOMATOES AND TARRAGON

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.

CREAMY TARRAGON SAUCE

Steps:

• Melt margarine in saucepan over medium heat. Stir in flour til smooth.
• Gradually add broth stirring constantly til thick and smooth, about 4 minutes.
• Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.

TOMATO-TARRAGON VINAIGRETTE

Steps:

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

TARRAGON SAUCE

Steps:

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

ROASTED-TOMATO AND TARRAGON SOUP

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.