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Chicken Apple Meatloaf with Tarragon Tomato Sauce
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Tarragon Tomato Sauce

Try this on top of meatloaf and you'll never use ketchup again
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces & Condiments
Cuisine: Italian
Keyword: condiment recipes, tarragon tomato sauce
Servings: 4 servings
Calories: 45kcal
Author: Adapted from Honey Tupelo Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus


  • 1/2 cup demi-glace
  • 14 ounces no-salt-added diced tomatoes 1 can
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper


  • In a heavy saucepan, combine the demi-glace, tomatoes, tarragon and salt.
  • Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer until mixture thickens, about 20 minutes. Break up chunks of tomato as they soften. Add pepper just before serving.


This sauce is low in Saturated Fat and Cholesterol and is also a good source of Vitamin A, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Iron, Potassium and Manganese (Source: nutritiondata.com). If you are watching your Sodium, you may want to reduce or eliminate the sea salt.


Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 261mg | Potassium: 0mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 5g