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Wash the hens and pat dry. Remove any giblets. Rub the hens with olive oil and minced garlic, place in a large roasting pan, and set aside. Combine the tarragon, black pepper, and salt, sprinkle over the hens. Combine the tomato and the next 5 ingredients, toss mixture gently and place in a roasting pan. Bake the hens and vegetables at 350ºF. for 45 minutes, keep warm. Combine the pan juices, wine, and remaining ingredients, bring the mixture to a boil. Reduce the heat and simmer for 20 minutes or until the mixture is reduced to 1 cup. Transfer the hens and vegetables to plates. Serve the sauce with the hens and vegetables. Makes 4 servings
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