Best 9 Fresh Tomato Sauce With Tarragon Recipes

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.

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.

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.

FRESH TOMATO SAUCE WITH TARRAGON

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.

FRESH GARDEN TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
• Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
• Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
• Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

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.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

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.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package instructions; drain.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.