Bloody mary sauce
Instructions:
- 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
- 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.
- Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
- 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.