Tomato and Horseradish Sauce

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1/2 teaspoon finely minced garlic
• 1 tablespoon red-wine vinegar
• 3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons freshly grated or bottled horseradish

1. Heat the oil and butter in a saucepan and add the onion and garlic.
2. Cook, stirring, until the onion is wilted but not browned.
3. Add the vinegar and stir.
4. Add the tomatoes, salt and pepper.
5. Bring to a boil and simmer about 5 minutes.
6. If freshly grated horseradish is used, add it.
7. If bottled horseradish is used, press it in a fine sieve and discard the liquid.
8. Add the horseradish to the sauce and stir.

olive oil, butter, onion, garlic, redwine vinegar, red, salt, freshly ground pepper, freshly grated

Taken from cooking.nytimes.com/recipes/1066 (may not work)