Tomato and Horseradish Sauce

Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 1 tablespoon red-wine vinegar
• 1 bay leaf (if fresh basil is not available)
• 2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/4-inch cubes
• 2 tablespoons tomato paste
• Salt and freshly ground pepper to taste
• 10 fresh basil leaves, coarsely chopped
• 2 tablespoons horseradish, preferably freshly grated
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    35 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 3 milligrams cholesterol; 39 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/4 cups

Preparation

1. 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.
2. 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.

10 minutes