Tarragon Tomato Sauce
Try this on top of meatloaf and you'll never use ketchup again
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Info Per Serving
Nutrition Facts
Tarragon Tomato Sauce
Serving Size
1 tablespoon
Amount per Serving
Calories
45
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0
g
0
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
261
mg
11
%
Potassium
0
mg
0
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
5
g
* Percent Daily Values are based on a 2000 calorie diet.