This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll forget you ever met its bland, sugar-laden, store-bought cousins.
Yield: Makes 1 large jar, 4 cups
1 28 ounce can whole ripe tomatoes
1 5.5 ounce can tomato paste
several large heaping spoonfuls horseradish
2 lemons, zest and juice
2 tablespoons Worcestershire sauce
as much as you like Tabasco Sauce
a sprinkle or two salt
Blend everything in a food processor or blender. Not too smooth though; leave it slightly chunky.
Unless it’s tomato season in my backyard, I prefer the field-ripe flavour of canned tomatoes to the bland hardness of their fresh cousins. For a touch of complementary herb flavour, add a handful of minced fresh dill, cilantro or basil.
If you’re a home cook you need a good meat sauce recipe up your sleeve. This is one of mine. Its secret is that I don’t brown the meat. That way it doesn’t toughen and need hours of braising to tenderize again. I also use a food processor to save a lot of knife work. Quick, easy and tasty!