Recipe by mary winecoff
I make this when my tomatoes are ripe. It only makes 1 pint so it is very quick and easy. Great to serve with meat. Even if you don't can very often this is something that is easy and fast to do.
Top Review by debgerleve
I was searching for a tomato-horseradish sauce recipe by Geneva Michaels that on page 314 in Farmhouse Cookbook - A Full Larder and the ingredients in this recipe are an exact match! I had the ingredients for Geneva's recipe but not the directions. Thank you Mary Winecoff for contributing this recipe to be included on Food.com.
- 1 tablespoon unsalted butter
- 1 medium onion, peeled and thinly sliced
- 1 clove garlic, peeled and minced
- 1 1⁄2 lbs ripe tomatoes, cut into dice
- 1 bay leaf
- 1⁄4 cup prepared horseradish
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon dried thyme
Directions See How It's Made
- 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.