Tomato Tarragon Cocktail Sauce Recipe
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This flavorful dipping sauce not only enhances the taste of shrimp but also a number of other appetizers and hors d'oeuvres.
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6 Roma tomatoes - cut in half
3 tablespoons olive oil
salt and pepper to taste
4 tablespoons ketchup
1/4 cup horseradish
1 lime - juiced
1 tablespoon lemon juice
2 tablespoons sweet pickles - chopped
1 tablespoon honey
1 dash Tabasco sauce
2 drops Worcestershire sauce
2 tablespoons tarragon - fresh and chopped
:medium bowl, baking sheet, food processor
Preheat oven to 400° F.
Place tomato halves, cut side down on a baking sheet.
Coat them with olive oil and season with salt and pepper.
Place in the oven, after five minutes, turn the tomatoes over and roast another five minutes.
Remove them from the oven and cool slightly.
Remove the skins and place the tomatoes into the food processor along with the rest of the ingredients except the tarragon.
Pulse 5-6 times and then add the tarragon. Pulse 2 more times.
Serve chilled with shrimp and garnish with tarragon if desired.
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