Pinterest Cooks: Tomato and Tarragon Sauce

February 8, 2012


Images from Kitchen Konfidence and

The other day I was browsing through my Pinterest Food Board in the hopes of finding some dinner inspiration when I stumbled across a recipe for Eggplant and Goat Cheese Sandwiches with a Tarragon Tomato Sauce. I wasn’t terribly interested in frying up my eggplant that night, but the sauce sounded too good to pass up.

Plus it was super easy.

I made a few adjustments to the original recipe for a little extra brightness and flavor. This is a sweeter tomato sauce with a hint of the licorice-infused tarragon. (You should know I usually hate anything licorice. I did not hate this at all.)

You could easily swap out the tarragon for basil, but try something a little different than the classic marinara. It’s really a great, versatile sauce for pasta, chicken and fish – I made baked eggs in it and it was outstanding.

As always, for health and lifestyle choices I cook with organic ingredients, but this will work equally well with conventional products. I used the canned tomatoes and it was great.

Makes roughly one quart

1 tablespoon olive oil
1 small organic yellow onion, diced
1 to 2 diced organic garlic cloves
3 cups organic fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh chopped tarragon
3/4 teaspoons salt
3/4 to 1 teaspoon sugar
1/4 teaspoon fresh-ground black pepper
1/4 cup white wine (I used Bertani Due Uve)

1. In a medium saucepan, heat the olive oil over moderately low heat.
2. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the tomatoes, tarragon, salt, pepper, wine and the sugar and simmer, stirring occasionally, for 25 minutes.


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5 Responses to “Pinterest Cooks: Tomato and Tarragon Sauce”

  1. Knighton Says:

    This is almost exactly my marinara recipe, but I usually use basil and skip the sugar entirely. Will have to try with tarragon sometime soon.

    Speaking of tarragon, try it on cauliflower. Surprisingly delicious, especially when served with salmon or steelhead trout, and all of it sprinkled with a squeeze of fresh lemon juice. Yum!

    P.S. Consider organic tomatoes in a box rather than a can. The acid in tomatoes can deteriorate the chemicals that line aluminum cans. We switched about a year ago, and the difference in taste and quality is seriously noticeable.

    • Pam Says:

      Ooh, this is a good suggestion. I will absolutely do that from now on.

      But the cauliflower? I’ll need some wine for courage on that one. πŸ™‚

      • Knighton Says:

        You are brave!

        Here’s another cauliflower recipe for you:

        Slice a head of cauliflower into 1/2 thick “patties” (vertically from the top of the head to the stem-end)
        Place in a single layer on a baking sheet (secret ingredient: parchment paper or silpat)
        Spray with organic olive oil
        Sprinkle with fresh parmesan cheese, sea salt, and white pepper
        Bake at 350 for about 10 minutes or until tender and the cheese is starting to color.
        Serve warm.

        I like it with pork loin, in place of potatoes. πŸ˜‰

  2. missy @ it's almost naptime Says:

    A friend made a tarragon turkey salad years ago that I still dream about.

    I think tarragon is a very neglected herb here in Texas. We should make 2012 the Year of the Tarragon!!

  3. Christine Says:

    Roasted cauliflower is the BEST THING EVER.