Tomato and Tarragon Sauce

Name: Tomato and Tarragon Sauce
Ingredients: 2 teaspoons chopped tarragon; 2 cloves garlic, chopped very fine; 2 tablespoons extra virgin olive oil; 1 shallot, chopped fine; 30 ml (½ pint) light fish stock; 300 ml (½ pint) chopped canned tomatoes; 3 good pinches of sugar

Preparation info

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This is particularly nice for grilled or baked fish.

Ingredients

1 shallot, chopped fine
2 tablespoons extra virgin olive oil
2 cloves

Sauce
Pescatarian
Gluten-free

Method

Gently soften the shallot in the oil then add the garlic, tomatoes, stock, sugar and some salt and pepper. Simmer uncovered until the quantity is reduced by about half. Sieve the mixture and return to the pan. Add the tarragon and simmer a few minutes more. Adjust the seasoning and serve.