Ingredients

makes about 2/3 cup

　　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

　　

Step 1

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.

　　

Step 2

Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.