Recipe information
Yield
makes about 2/3 cup
Ingredients
1/2 pint cherry tomatoes (about 1 cup)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons fresh lemon juice
1 small celery stalk, chopped, plus leaves for garnish (optional)
Coarse salt
1 1/2 teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
Preparation
Step 1
Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.
Step 2
Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
Step 3
Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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