Takes Makes 2 servings


  • 2 cups diced fresh tomatoes
  • 1/2 cup finely chopped shallots or red onion
  • 1/4 cup tomato paste
  • 1/2 cup prepared horseradish
  • 1 teaspoon salt, or more to taste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons white vinegar
  • 1 tablespoon sugar
  • Tabasco sauce to taste


  1. In a medium saucepan, combine the tomatoes, shallot, tomato paste, horseradish, and salt. Bring to a boil and cook over medium heat, stirring often, for 6-7 minutes, until the onion and tomato pieces are tender.
  2. Stir in the Worcestershire sauce, vinegar, and sugar. Cook for a minute longer, then take a teaspoonful, let it cool, and taste. Add more salt or sugar to taste, and a few drops of Tabasco sauce. The sauce at this point is quite chunky. You can serve it this way or, if you prefer it smoother, put it into a blender or food processor and pulse a few times until it is the consistency you like.
  3. Serve at room temperature or chill in the refrigerator for at least an hour and serve cold. Keep any leftovers covered in the refrigerator for up to a week.

Additional Notes

From The Tomato Festival Cookbook by Lawerence Davis-Hollander. The notes recommend using horseradish from a fresh root for extra strength.

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