Best Stacked Tomatoes With Tarragon Infused Oil Recipes

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.

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup walnuts
1 1/2 pounds grape tomatoes, halved
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
2 tablespoons dry white wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Coarse salt and freshly ground black pepper
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Steps:

Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

Chicken with Tomatoes and Tarragon image

Provided by EdsGirlAngie

Categories Chicken

Time 9h

Yield 3-4 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breasts
8 medium tomatoes, peeled,chopped and seeded
1 leek, white part and a little green,chopped
4 cloves garlic, minced
2 green onions, cut into 1 inch pieces white part and a little green
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons dried tarragon
2 tablespoons soy sauce
1 cup chicken broth
1 cup white wine
salt and black pepper

Steps:

Place washed chicken in a baking dish.
In a large bowl, combine the rest of the ingredients.
Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
Preheat oven to 350 degrees F.
Pour off marinade into a skillet and cook it down to about half of its volume.
Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.

Nutrition Facts : Calories 304.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 1031.9, Carbohydrate 22.7, Fiber 5.1, Sugar 11.3, Protein 34.2

Stacked Tomatoes With Tarragon Infused Oil image

Provided by Rita1652

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 garlic cloves, minced
spring tarragon, minced
salt
pepper
2 tablespoons balsamic vinegar
1 teaspoon tapenade
1/4 red onion, sliced 1/8 inch thick paper thin
4 ounces zucchini, sliced 1/8 inch thick
2 large tomatoes, sliced 1/4 inch thick end removed
1 avocado, peeled, seeded and sliced 1/4 inch thick
1 ounce sharp white cheddar cheese or 1 ounce parmesan-romano cheese mix, shredded
4 sprigs fresh tarragon

Steps:

Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
Add pepper and vinegar.
In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
Remove zucchini and onions placing on a plate.
To the marinade add the tapenade and give a shake.
On four serving plates start to layer.
By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
Top with the next largest tomato and top with onion slices.
Finishing by topping the smallest of the tomato slices.
Garnish with cheese. The cheese can also go in between each layer if desired.
Drizzle the remaining dressing over the stacks.
Place one sprig of tarragon into each stack for a beautiful presentation.