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Tomato Tarragon Cream Sauce Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sauces
Cuisine: American
Servings: 4 servings


  • 4 tablespoons butter
  • 1 shallot minced
  • 4 cloves garlic minced
  • 2 pints grape tomatoes we used red and yellow, cut in half lenghtwise
  • salt and pepper to taste
  • 3 tablespoons crème fraiche
  • 2 tablespoons fresh tarragon leaves finely chopped


  • Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add 2 tablespoons of the butter and let it melt.
  • Add the shallot and cook for a couple of 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 a little salt and pepper, stir and cook until the tomatoes start to soften.
    This can take anywhere from 5 to 10 minutes depending on you 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.


Serve with the ravioli or chicken or any other delicious main course.