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Ingredients
2 tablespoons olive oil
¼ cup finely chopped onions
1 sprig fresh thyme
1 sprig fresh tarragon
1 whole garlic clove, peeled
2 cups tomatoes (peeled, seeded and diced)
2 tablespoons tomato paste
Salt and freshly ground pepper to taste
Nutritional analysis per serving
12 grams carbs; 175 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 472 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium heat, briefly cook the olive oil, onions, thyme, tarragon and garlic. When onions begin to wilt, add the tomatoes, tomato paste, salt and pepper. Combine well.
- Step 2
Cover, reduce heat and simmer about 10 minutes or until all liquid has evaporated.
- Step 3
Remove the garlic clove and herb sprigs before using.
Private Notes
Comments
This pairs beautifully as a garnish for red wine braised oxtails and mushroom risotto. I’m using basil instead of tarragon and mixing sun dried tomatoes with fresh ones.
This pairs beautifully as a garnish for red wine braised oxtails and mushroom risotto. I’m using basil instead of tarragon and mixing sun dried tomatoes with fresh ones.