Makes: about 2 cups

1 pound fresh tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon wine vinegar
2 tablespoon olive oil
1 tablespoon chopped tarragon

Peel and quarter tomatoes. Discard seeds. Puree in a blender and strain through a fine strainer. Chill.
Add the tomato paste and gradually stir in the vinegar. Season to taste with salt, pepper and tarragon.
Serve with vegetable pâté.