Last Call for Tomatoes

I am nuts about tomatoes. My wife and I eat at least four BLT sandwiches (each!) per week during tomato season. And yes, I use an obscene amount of mayo (you can take the boy out of Alabama but you can’t take….).

Our all-too-short tomato season is approaching its end., so I thought I would share one of my favorites “fresh tomato” recipes (don’t try this with canned tomatoes). I love this recipe because (1) it’s fun, (2) it’s easy and (3) like most great recipes it has very few ingredients. If you have a favorite “fresh tomato” recipe, please share it on our Facebook page. And while you’re at it, treat yourself to another BLT sandwich…you’re worth it!

Tomato Cream Sauce with Tarragon

  • 2 lbs fresh tomatoes

  • 2 Tbs butter

  • 2 Tbs olive oil

  • 3 cloves garlic, minced

  • 1 Tbs tarragon

  • 1 cup heavy cream

Bring a pot of water to boil. Cut the stem from the tomatoes and put them in boiling water for 1-2 minutes. Remove tomatoes and run under cold water. Peel away skin (it should come off very easily) and wash away all seeds and liquid. You should be left with pure, lovely tomato flesh. Set aside in a boil

Heat butter and olive oil over medium-low heat (don’t brown!) Add garlic and tarragon and gently fry for a few minutes (the aroma is wonderful). Add tomatoes. Cook 2-3 more minutes. Add cream, turn heat up to medium, bring to boil, then turn heat down and let simmer until thickened (about 10 minutes).

Toss with pasta and serve with grated parmesan (get the good stuff….it’s worth it).

Hugh Morgan