6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
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?.

To use, pour over cooked meat or chicken and heat in a 350 degrees F oven until bubbly. Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp.