Tomato Tarragon Cream Sauce Recipe
Servings: 4 servings
Ingredients
- 4 tablespoons butter
- 1 shallot minced
- 4 cloves garlic minced
- 2 pints grape tomatoes we used red and yellow, cut in half lenghtwise
- salt and pepper to taste
- 3 tablespoons crème fraiche
- 2 tablespoons fresh tarragon leaves finely chopped
Instructions
- Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add two tablespoons of the butter and let it melt.
- Add the shallot, cook for a few 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 salt and pepper, stir, and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes, depending on your 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.
Notes
Serve with the ravioli or chicken or any other delicious main course.