BLOODY MARY SAUCE

Bloody Mary Sauce image

Provided by Martha Stewart

Yield Makes about 2/3 cup

Number Of Ingredients 7

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

Steps:

Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt.
Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes.
Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired.