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Categories:Viewed: 2 - Published at: 3 years ago
Ingredients
- 3 tablespoons olive oil
- 2 shallots, peeled and finely chopped
- 1 garlic clove, peeled and chopped
- 300 g ripe tomatoes, peeled and chopped
- fresh tarragon (1 sprig)
- 85 g very soft butter
- salt & freshly ground black pepper
- 12 slices white bread
Method
- 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 puree 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!
