6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained
Procedures : Heat oil in a Dutch oven and saut onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.
Pour mixture into a blender and pureShare a Picture of your Results!