Baked Tomatoes with Tarragon Cream Sauce

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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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Prep Time 10

Cook Time 20

Total Time 30

Makes: 4 Servings

Net Carbs: 5.5

Calories: 238

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

1 lb fresh tomatoes approx 4, sliced and seeds removed
½ cup 4 oz cream cheese
½ cup heavy cream
¼ cup water
1 egg yolk
salt and black pepper to taste
2 tbs chopped fresh tarragon

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

Calories: 238kcalCarbohydrates: 7gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 109mgSodium: 235mgFiber: 1.5gSugar: 5gNet Carbs: 5.5g

Notes

5.5g net carbs per serving (quarter of the recipe). Nutritional data is best estimate as the seeds of the tomatoes are not consumed.

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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.