Fresh tomato and horseradish sauce, ideal for shellfish
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This recipe was gifted from a French friend. Laced with Herbs de Provence the tomatoes are deliciously accented with the slight sweetness of basil. Horseradish and onions give the sauce a spicy bite making this fresh tomato and horseradish sauce the condiment of choice for shellfish.
1/2 tbsp unsalted butter
1 small onion, peeled and thinly sliced
3/4 lbs diced ripe tomatoes
1 bay leaf
1/8 cup prepared horseradish
1 pinch coarse sea salt
1/2 tsp Herbs de Provence
Melt butter in large skillet over medium-high heat. Add onions, stirring until they become translucent. Add tomatoes, bay leaf and horseradish. Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes. Add salt, Herbs de Provence. Simmer for 5 more minutes. Cool and transfer to serving dishes or storage containers.
While this sauce is well paired with shellfish, it is a simple and zesty condiment for burgers, fries and bloody mary's too.
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