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Serve this sauce with our Spiked Clams and Oysters.

Martha Stewart Living, August 2004

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Yield:
Makes about 2/3 cup
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Ingredients

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Directions

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  • 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.

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  • 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.

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