Tomato Horseradish Sauce Recipes

TOMATOES WITH HORSERADISH SAUCE

Steps:

• Coat a large skillet with refrigerated butter-flavored spray. Heat skillet over medium heat. Add tomato slices; cook for 2-3 minutes on each side or until edges begin to brown. In a small bowl, whisk the mayonnaise, cream and horseradish. Spoon over tomatoes. Sprinkle with parsley.

TANGY HORSERADISH TOMATO SAUCE FOR MEATBALLS

Steps:

• Mix together the tomato soup, vegetable juice cocktail, Worcestershire sauce, onion flakes, dried parsley, horseradish, Dijon mustard, garlic powder, black pepper, tapioca, and water in a slow cooker. Set the cooker on Low, and cook until thickened, 3 to 4 hours.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

TOMATO SAUCE WITH HORSERADISH RECIPE

Steps:

• Heat butter in saucepan and add onions and garlic. Cook, stirring until onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes-salt and pepper to taste. Blend well and simmer stirring occasionally about 10 minutes. Stir in horseradish adding more according to taste and serve.

TOMATO SAUCE WITH HORSERADISH

Steps:

• Heat the butter in a saucepan and add the onions and garlic. Cook, stirring, until the onions are wilted.
• Sprinkle with the flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper. Blend well and simmer, stirring occasionally, about 10 minutes. Stir in the horseradish, adding more according to taste, and serve.

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE

Steps:

• TOMATO ASPIC:.
• Dissolve the gelatin in the boiling water.
• Stir in the tomatoes, breaking up large pieces with a fork.
• Add the Tabasco sauce to your own taste and mix thoroughly.
• Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
• HORSERADISH SAUCE.
• Combine all of the ingredients and chill for about an hour or so.

TOMATO-HORSERADISH SAUCE

Steps:

• Melt buter in large skillet over medium-high heat.
• Add onions and cook, stirring until it begins to soften, 2-3 minutes.
• Add garlic and cook until golden, about 3 minutes.
• Add tomatoes, bay leaf and horseradish.
• Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes.
• Add salt, cayenne and thyme.
• Ladle into hot canning jars.
• Seal and place in hot bath for 15-20 minutes.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE

Steps:

• Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
• Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.