Tomato and Horseradish Sauce
Published December 8, 1987
- Total Time
- 10 minutes
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Ingredients
1 tablespoon olive oil
1 tablespoon butter
½ cup finely chopped onion
½ teaspoon finely minced garlic
1 tablespoon red-wine vinegar
3 cups red, ripe tomatoes cut into ½-inch cubes, about 3 cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons freshly grated or bottled horseradish
Nutritional analysis per serving (4 servings)
7 grams carbs; 8 milligrams cholesterol; 89 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 2 grams fiber; 350 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
- Step 2
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.
Private Notes