These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots – a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.
- Heat the olive oil in a small pan and fry the shallots and garlic until soft.
- Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!