I’m In Trouble Homemade Cocktail Sauce

I have created a monster of my own making. I made homemade cocktail sauce with oven roasted tomatoes and now I can’t keep enough of it in the house for Russ. First you have to know that Russ comes from a serious cocktail sauce loving family. They put it on their thanksgiving turkey. I am not saying it is the answer to a dry turkey, but…

Russ is also a lover of the spiciest food you can make. You know when you go to a Chinese restaurant where they can make things as spicy as you want, Russ always has to convince the waiter that he wants things “Chinese hot,” not Caucasian hot. They usually don’t believe him.

So I made this cocktail sauce for the intern dinner and it was good, but the longer it sat in the fridge with the flavors marrying the better it got. Now Russ is asking that I have it as a staple in various stages of aging. What have I gone and done? Only make this if you are willing to commit to it for the long haul.

Roasted Tomato Cocktail Sauce

Eight nice sized ripe tomatoes

1/3 cup of grated horseradish

1 shallot minced

Juice and zest of one lemon

1/4 cup of V-8

Salt and Pepper

Preheat oven to 300°. Cover a cookie sheet with foil and spray with Pam. Cut the tomatoes into quarters and place then cut side up on the tray. Sprinkle with salt and Pepper. Roast in oven for 2 hours. Then flip the tomatoes over onto one of the cut sides and continue roasting for another 45 minuets. Take out of the oven and let cool.

Place the tomatoes in a bowl and break them up with a spoon. Add all the other ingredients and mix well. Taste for salt and pepper. Let chill for at least two hours, but more time the better it will get.

Great on seafood, or a very dry thanksgiving turkey.

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