Ingredients

Instructions

  1. Melt buter in large skillet over medium-high heat.
  2. Add onions and cook, stirring until it begins to soften, 2-3 minutes.
  3. Add garlic and cook until golden, about 3 minutes.
  4. Add tomatoes, bay leaf and horseradish.
  5. Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes.
  6. Add salt, cayenne and thyme.
  7. Ladle into hot canning jars.
  8. Seal and place in hot bath for 15-20 minutes.