2pintsgrape tomatoeswe used red and yellow, cut in half lenghtwise
salt and pepperto taste
3tablespoonscrème fraiche
2tablespoonsfresh tarragon leavesfinely chopped
Instructions
Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add two tablespoons of the butter and let it melt.
Add the shallot, cook for a few minutes, and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant, but do not let it burn.
Add the tomatoes, season with salt and pepper, stir, and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes, depending on your stove. If they break down more than you expect, don't fear; they will still be great in the sauce.
Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
Taste and adjust seasoning with salt and pepper.
Notes
Serve with the ravioli or chicken or any other delicious main course.