Tomato Aspic From Cleveland With Horseradish Sauce Recipes

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE

Steps:

• TOMATO ASPIC:.
• Dissolve the gelatin in the boiling water.
• Stir in the tomatoes, breaking up large pieces with a fork.
• Add the Tabasco sauce to your own taste and mix thoroughly.
• Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
• HORSERADISH SAUCE.
• Combine all of the ingredients and chill for about an hour or so.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

TOMATO SAUCE WITH HORSERADISH

Steps:

• Heat the butter in a saucepan and add the onions and garlic. Cook, stirring, until the onions are wilted.
• Sprinkle with the flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper. Blend well and simmer, stirring occasionally, about 10 minutes. Stir in the horseradish, adding more according to taste, and serve.

TOMATO-HORSERADISH SAUCE

Steps:

• 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.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the olive oil in a small saucepan. Add the onions and garlic. Cook, stirring, until wilted, and then add the vinegar and bay leaf, if used. Cook until the vinegar is reduced to half.
• Add the tomatoes, tomato paste, salt and pepper. Cook, stirring often, about 5 minutes. Add the basil, if bay leaf is not used, and the horseradish and swirl in the butter. Remove the bay leaf, if used, and serve.