 | | Directions |
- 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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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: medium bowl, baking sheet, food processor
|  | | Ingredients | | - | | 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 |
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