Ingredients for Tomato Horseradish Sauce
- Unsalted Butter
- Onion
- 2 cloves minced garlic
- 4 cups chopped ripe tomatoes
- 1 bay leaf
- Prepared Horseradish
- 1 teaspoon salt
- Cayenne Pepper
- Dried Thyme
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How to Make Tomato Horseradish Sauce
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 1/2 cup chopped yellow onion and cook, stirring frequently, until softened (about 2-3 minutes).
- Add 2 cloves minced garlic and cook until fragrant and golden, about 3 minutes.
- Add 4 cups chopped ripe tomatoes, 1 bay leaf, and 2 tablespoons prepared horseradish.
- Stir well, reduce heat to medium-low, and simmer gently until tomatoes are tender and the sauce has thickened slightly, about 20 minutes. Stir occasionally to prevent sticking.
- Season with 1 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste), and 1 teaspoon dried thyme.
- Carefully ladle the hot sauce into sterilized pint-sized canning jars, leaving 1/4-inch headspace.
- Remove air bubbles by gently running a non-metallic utensil along the sides of the jars.
- Wipe jar rims clean, place lids and rings on jars, and tighten fingertip-tight.
- Process jars in a boiling water bath for 15-20 minutes (adjust processing time based on altitude; consult a canning guide for specific instructions).
- Remove jars from the canner and allow to cool completely. You should hear a 'pop' sound as the jars seal. Check to ensure all jars are sealed properly before storing.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
110g
Fat
38g
Carbs
15g
