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