Ingredients

Instructions

  1. Heat the olive oil in a small pan and fry the shallots and garlic until soft.
  2. Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
  3. Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
  4. Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!