shallots, peeled and finely chopped
garlic clove, peeled and chopped
ripe Tomatoes, peeled and chopped
( 1 sprig)
very soft butter
salt & freshly ground black pepper
- 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!