Makes about 1 quart
When I have a bumper crop of tomatoes in August this version is on the top of my list.
2½ pounds ripe red tomatoes, cored and diced
2 celery ribs with leaves, if possible, diced
½ cup firmly packed fresh parsley
1 tablespoon prepared white horseradish
2 tablespoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1½ teaspoons kosher salt
½ teaspoon celery seeds
½ teaspoon freshly ground black pepper, or more to taste
1 to 1½ teaspoons hot red pepper sauce, or more to taste
Combine the tomatoes, celery, parsley, horseradish, lemon juice, Worcestershire sauce, salt, celery seed, black pepper, and hot red pepper sauce in a food processor or blender. Purée until smooth.
Transfer the mixture to a mixing bowl and chill for at least 4 hours, but preferably overnight. Force the mixture through a strainer, pressing with the back of a spoon to extract as much liquid as possible; alternatively, use a food mill fitted with the grinding disk that has the smallest holes. Transfer the mix to a storage container and refrigerate.
Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.