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.