Roasted Tomatoes with Tarragon Cream Sauce

Last Updated on

roasted tomatoes with tarragon cream sauce

These oven-roasted tomatoes with tarragon cream sauce are a terrific side dish that I’ve been making for some 20 years.

The sauce is very delicious and very simple to make and here’s how it goes: you boil a cup of dry white wine along with a chicken bouillon cube until they are reduced to about one third. Then you whisk in a mix of cream and egg yolk, heat the sauce some more, then add fresh, chopped tarragon. That’s it!

It works very well with roasted tomatoes but I’ve also used it on many other vegetables, like new potatoes, asparagus and winter squash.

I suggest serving this side dish with poultry; grilled or baked chicken breasts work really well.

—————

Related Post:

Love tarragon cream sauces? I can also recommend these Bay Leaf Chicken Drumsticks with Tarragon Pan Sauce:

bay leaf chicken drumsticks with tarragon pan sauce

roasted tomatoes with tarragon cream sauce
Print Recipe
0 from 0 votes

Roasted Tomatoes with Tarragon Cream Sauce

A delicious, easy and flexible side dish of roasted tomatoes with a flavorful tarragon cream sauce.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: tarragon, tomato
Servings: 4
Calories: 260kcal

Ingredients:

For the tomatoes:

  • 8 tomatoes on the vine
  • 1 tablespoon olive oil
  • freshly cracked black pepper

For the tarragon cream sauce:

  • 1 cup dry white wine
  • chicken bouillon cube for 1 cup of liquid
  • 2/3 cup heavy cream
  • 1 egg yolk
  • 1.5 teaspoons chopped fresh tarragon

Instructions:

For the tomatoes:

  • Heat the oven to 400 degrees F.
  • Add the tomatoes to a baking pan, drizzle with the oil and bake until the tomatoes burst open (about 30 minutes).

For the tarragon cream sauce:

  • Add wine and chicken bouillon cube to a saucepan and bring to a boil. Keep boiling until the wine has reduced to about 1/3 cup.
  • Turn the heat off and let the wine cool for a few minutes.
  • Meanwhile whisk the egg yolk into the cream.
  • Add the cream/yolk mix into the wine while whisking.
  • Stirring continuously, turn the heat back on to heat the sauce for about 3 minutes. Be careful not to boil it, heat it just enough so that you can see steam. Turn the heat off and add the tarragon.
  • Season the tomatoes with black pepper and serve with the sauce.

Nutrition

Calories: 260kcal

Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!

Want to save this recipe idea for later? Pin it:

roasted tomatoes with tarragon cream sauce

15 comments

  1. Robyn @ Simply Fresh Dinners says:

    Oh my gosh, Nicole, I’m just browsing through your blog today and each time I visit I’m taken aback by the beauty of your photos -truly stunning!
    I think this is my favorite of all and I’m learning a lot just by studying it. Thanks for the great visual journey and teaching experience :)

  2. Wendi Spraker says:

    Some how I missed this when it first appeared in October – but I saw it just now in “more posts” section. Wow – this looks fabulous. I was just Jonesing for some fresh garden tomatoes – I said out loud to my daughter – what I really want for dinner in some tomatoes from my garden and a fresh garden greens salad with a homemade dressing. Yum! If only it were July instead of January. I’m 6 months too late (or early). Anyway, this looks terrific and if I were to come upon some pretty good winter tomatoes I might give this a try soon! If not – it is on my list for summer, for sure! :) Thanks!

    • Nicole B. says:

      Aren’t fresh, raw garden tomatoes the best? I miss them too! But I actually find that one of the nice things about roasting tomatoes is that it really intensifies their flavor so even winter tomatoes do quite well in this recipe. Have a happy new year, Wendi! :)

  3. Ann | Created To Cook says:

    I can’t wait to give this a try. You totally had me at Tarragon… One of my favorite herbs… Yet it doesn’t seem to get the love it deserves. This sauce will be such a wonderful addition to the roasted vegetables I make this winter. As always, you photos are just beautiful.

  4. Sandra @ Heavenly Home Cooking says:

    Those look so good! I’ve been watching one of Ina Garten’s shows on Netflix and I remember one episode where her mentor had paired tomatoes with tarragon. She commented and said that so often we pair basil with tomatoes but she hadn’t thought of tarragon. I’ve been wanting to try it ever since. Thanks for the great recipe!

    • Nicole B. says:

      Thank you so much, Sandra! I do really like the combination of tomatoes and tarragon (although I like tarragon with almost anything (haven’t tried it with chocolate yet but that might even work too! :))).

    • Nicole B. says:

      Thank you, Kelly! A visual index was the one thing I had procrastinated on forever and then John Shaw came out with this plugin and I was like “bingo!” :)

  5. Kathleen | Hapa Nom Nom says:

    I am also short on side dishes- something I really need to fix for THE foodie holiday coming up ;) Your Tarragon Cream Sauce looks fantastic! I could drizzle that on all sorts of stuff! And tarragon is one of my mom’s favorite herbs, she’s going to love this!

  6. Helen @ Scrummy Lane says:

    Hello, Nicole … I always love to come here and drool over your photos. This is a lovely recipe, too. A very adaptable sauce. I’m actually planning a side dish for tomorrow’s post, as well. I’ve just set up EasyIndex on my blog too (love it!) and realised I’m short on sides!

    • Nicole B. says:

      Hi Helen, that is so nice of you to say! Yeah, I’m beginning to realize that side dish recipes are actually really difficult, not just to develop but also to photograph… :)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.