Teresa's Recipes
Traditional Tarragon Tomato Sauce
This aromatic Tarragon Tomato Sauce, redolent of sweet tomatoes and aniseed-like tarragon, is sure to whisk your senses to the heart of an Italian kitchen. Perfectly balanced between sweet and savory, this sauce is an ideal companion for pasta dishes or a robust base for many culinary creations. The sauce is a nod to Italy's rich food heritage where tarragon is often used to infuse a unique, aromatic twist to classic dishes.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 can (28 ounces) Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons, finely chopped Fresh tarragon leaves
- 1 teaspoon Sugar
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 100
- Fat: 5g
- Carbs: 13g
- Protein: 2g
- Sodium: 400mg
- Sugar: 6g
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic to the pan. Sauté until the onions turn translucent and the garlic releases its aroma, around 5 minutes.
- Stir in the crushed tomatoes and tomato paste, ensuring the onions and garlic are well coated.
- Add the finely chopped tarragon leaves, sugar, salt, and black pepper to the tomato mixture. Mix well to incorporate all the flavors.
- Allow the sauce to reach a simmer. Then, reduce the heat to low, cover the saucepan and let the sauce gently cook for 15-20 minutes. Stir occasionally to prevent sticking.
- Taste the sauce and adjust the seasonings as needed. Don't hesitate to add a bit more sugar if your tomatoes are overly acidic.
- Remove the saucepan from the heat and allow the sauce to cool slightly before serving. Pour this aromatic tarragon tomato sauce over your favorite pasta or use it as a base to layer flavors in other dishes.
Tips
- You can store leftover sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in portion-sized containers. Defrost in the refrigerator overnight before reheating and serving.