Tomato Tarragon Cocktail Sauce Recipe

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This flavorful dipping sauce not only enhances the taste of shrimp but also a number of other appetizers and hors d'oeuvres.
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Servings: makes approximately 2 cups
Ingredients
  • 6 Roma tomatoes - cut in half
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 4 tablespoons ketchup
  • 1/4 cup horseradish
  • 1 lime - juiced
  • 1 tablespoon lemon juice
  • 2 tablespoons sweet pickles - chopped
  • 1 tablespoon honey
  • 1 dash Tabasco sauce
  • 2 drops Worcestershire sauce
  • 2 tablespoons tarragon - fresh and chopped
Container: medium bowl, baking sheet, food processor
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • Preheat oven to 400° F.
  • Place tomato halves, cut side down on a baking sheet.
  • Coat them with olive oil and season with salt and pepper.
  • Place in the oven, after five minutes, turn the tomatoes over and roast another five minutes.
  • Remove them from the oven and cool slightly.
  • Remove the skins and place the tomatoes into the food processor along with the rest of the ingredients except the tarragon.
  • Pulse 5-6 times and then add the tarragon. Pulse 2 more times.
  • Serve chilled with shrimp and garnish with tarragon if desired.
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