Best Tomato Tarragon Sauce Recipes

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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.

HALIBUT WITH TOMATO-TARRAGON CREAM SAUCE RECIPE



Halibut With Tomato-Tarragon Cream Sauce Recipe image

Provided by á-170456

Number Of Ingredients 16

SAUCE:
1/2 yellow onion
3 plum tomatoes
1 tablespoon olive oil
Kosher salt to taste
Freshly-ground black pepper to taste
3 sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
1/4 cup heavy (whipping) cream
1 tablespoon sherry vinegar (or white wine vinegar)
1 tablespoon roughly-chopped fresh tarragon
FOR THE HALIBUT:
4 halibut fillets - (7 to 8 oz ea)
2 tablespoons olive oil
Kosher salt to taste
Freshly-ground black pepper to taste

Steps:

  • Preheat a grill on medium. For the Sauce: Cut the onion crosswise into 1/2-inch slices. Core the plum tomatoes, remove seeds and cut them crosswise into 1/2-inch slices. Brush both sides of the onion and tomato slices with the oil and season with salt and pepper. Grill the onion and tomato slices in a grill basket directly over the heat, turning once, until soft. The onions need 12 to 14 minutes, the tomatoes 9 to 10 minutes. Meanwhile, place the sun-dried tomatoes in a bowl and add the boiling water. Set aside for 15 minutes. Transfer the tomatoes to a food processor or blender; reserve the soaking water. Add the grilled onions to the tomatoes in the food processor and blend. With the processor running, add the cream, vinegar and tarragon. Add enough of the reserved water to make a smooth sauce. Season with salt and pepper to taste. Transfer the sauce to a small saucepan over low heat and keep warm. For the Halibut: Brush the halibut with the oil and season with salt and pepper to taste. Grill the halibut fillets directly over the heat, turning once, until the fish just begins to flake when tested with a fork, about 8 minutes total. This recipe yields 4 servings.

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.

SHRIMP WITH TARRAGON AND TOMATO SAUCE



Shrimp With Tarragon and Tomato Sauce image

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

Provided by bricookie55

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
2 carrots, finely chopped
2 celery ribs, finely chopped
3 shallots, thinly sliced
6 white mushrooms, chopped
2 lbs large shrimp, peeled and deveined
salt and black pepper
1/2 cup dry white wine
15 ounces tomato sauce
5 -6 sprigs fresh tarragon, leaves chopped

Steps:

  • Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
  • Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
  • Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
  • Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
  • Serve in shallow bowls with crusty bread on the side for mopping.

EGGPLANT AND GOAT-CHEESE SANDWICHES WITH TOMATO TARRAGON SAUCE



EGGPLANT AND GOAT-CHEESE SANDWICHES WITH TOMATO TARRAGON SAUCE image

Categories     Tomato     Appetizer     Fry

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs (I used plain Panko)
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

Steps:

  • 1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper. 2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels. 4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

PENNE AND GREEN BEANS WITH TOMATO-TARRAGON SAUCE RECIPE - (4.4/5)



Penne and Green Beans with Tomato-Tarragon Sauce Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 11

Ingredients
1/4 cup extra virgin olive oil (EVOO)
4 cloves garlic, very thinly sliced
1 small red chili pepper, very thinly sliced
2 pints ripe cherry or grape tomatoes
Salt and pepper
1/2 cup dry, crisp white wine
1/4-1/3 cup tarragon leaves, chopped (several sprigs)
1 pound penne rigate
1/2 pound green beans or haricots verts, trimmed and cut into thirds on an angle
vegan parm for grating

Steps:

  • Bring a large pot of water to a boil for the pasta. In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings. Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls topped with lots parm cheeze

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

PRAWNS IN A TARRAGON AND TOMATO SAUCE



Prawns in a Tarragon and Tomato Sauce image

A tasty, spicy recipe that I cook a lot for my fella. Generously serves two people. Very easy, very quick and goes great with cous cous.

Provided by noosh

Categories     Spicy

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion
2 cloves garlic
1 (420 g) can tomato soup
15 g fresh tarragon
200 g prawns
1 yellow pepper
1/2 teaspoon cracked chili
1 teaspoon vegetable oil
1 fish stock cube

Steps:

  • fry until soft the chopped onion, chopped yellow pepper and chopped garlic in a frying pan using the vegetable oil.
  • add the prawns, tomato soup, cracked chilli's, stock cube and tarragon and simmer for 15 minutes.
  • ready to serve.

Nutrition Facts : Calories 292.1, Fat 5.3, SaturatedFat 1, Cholesterol 126.2, Sodium 1394.9, Carbohydrate 45, Fiber 5, Sugar 19.4, Protein 20.5

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