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
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 pur�e.
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