1. 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. 2. Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter. 3. Season, and make into 6 sandwiches with the white bread. 4. Remove the crusts and cut each sandwich into four triangles, squares or rectangles. ---------------------------------------------------------------------------
Nutrition
Ingredients
