Tomatoes With Horseradish Sauce Recipes

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.

FRIED GREEN TOMATOES WITH CREAMY HORSERADISH SAUCE

Steps:

• In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
• Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
• In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
• Cook over medium-high heat until golden brown; turn and cook until browned on other side.
• Drain on paper towels.
• Repeat with remaining ingredients, adding butter as needed.
• Serve warm with Horseradish Sauce.

ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE

Steps:

• Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

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.

FRIED GREEN TOMATOES WITH HORSERADISH CREAM

Steps:

• Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
• Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
• In a second shallow bowl, combine the buttermilk and half of the yogurt.
• Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
• Heat the oil in a cast iron pan to 365 degrees F.
• Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
• Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

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.

CREAM OF TOMATO AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
• Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
• Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

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 SAUCE WITH HORSERADISH RECIPE

Steps:

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