These baked tomatoes are cooked with a gorgeous creamy tarragon sauce! A delicious low carb and keto friendly side dish recipe.
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I don't often use fresh tomatoes other than in salads or for making salsa. But this baked dish is very good, and the aniseedy fresh tarragon pairs fantastically with the tomatoes.
The tarragon sauce is based on my popular white sauce recipe - so check out the video to see how to make it.
I'm not sure if there's a correct name for this sauce; if you add tarragon to a Hollandaise sauce it's called a Béarnaise. But if you add it to a white sauce? No idea! All I know is that it works REALLY well with the tomatoes. Let me know if you agree!How to Make Baked Tomatoes with Tarragon Cream Sauce
Slice the tomatoes and remove the seeds with a spoon. This takes a little while but is an essential step otherwise the final dish will be too watery. Place them into a small baking dish in layers.
Make the tarragon sauce by following the low carb white sauce instructions, and adding chopped fresh tarragon at the end.
Pour the sauce over the tomatoes, and add an extra grind of black pepper.
Bake in a preheated oven for 20 minutes or until the topping starts to turn golden brown.
It's best to use a slotted spatula or similar for serving as the tomatoes will still have released some water, even with the seeds removed!
📖 Recipe
Baked Tomatoes with Tarragon Cream Sauce
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Place the tomatoes into a small baking dish in layers.
- To make the tarragon sauce, add the cream cheese, cream, and water to a saucepan and cook over a low heat until the cream cheese has melted.
- Temper the egg yolk by adding a little of the cream sauce to it, mixing well, then adding the yolk back into the cream mixture.
- Stir constantly over a low heat for a few minutes until the sauce has thickened. Season with salt and pepper to taste, and stir in the tarragon.
- Pour the sauce over the tomatoes, and add an extra grind of black pepper.
- Bake for 20 minutes or until the topping starts to turn golden brown. Serve using a slotted turner or spatula.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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STACEY says
Perfect, My Mom brought over a bag of tomatoes from her garden, and now they will have a purpose 🙂
Katrin says
Tarragon is one of those herbs I always forget exists. Yet it is delicious. Thanks for this recipe and the reminder!
Kim | Low Carb Maven says
I love easy sides to make with dinner. I love tarragon but often forget that it tastes as great with vegetables as it does with meats. Thanks for the recipe.
Lisa | Drop The Sugar says
I'm not a big tomato fan by my step dad would love this! He loves to slice up tomatoes and add stuff to them. Even just mayo!
Taryn says
I love tarragon. This looks like a great flavor combination!
Lisa says
Love the simplicity of this one and I've got some fresh tomatoes from the garden to use up!