Food & Cooking Recipes Healthy Recipes Vegan Recipes Bloody Mary Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2/3 cup Serve this sauce with our Spiked Clams and Oysters. Ingredients ½ pint cherry tomatoes (about 1 cup) 1 ½ teaspoons Worcestershire sauce ¼ teaspoon hot sauce, such as Tabasco 1 ½ teaspoons fresh lemon juice 1 small celery stalk, chopped, plus leaves for garnish (optional) Coarse salt 1 ½ teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste Directions Blend tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer tomato puree to a small saucepan, and season with salt. Cook over medium heat, stirring occasionally, until puree is reduced slightly, about 8 minutes. Pass through a fine sieve set over a bowl, pressing on solids to extract liquid; discard solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish sauce with celery leaves, if desired. Rate it Print