This recipe is as simple as mixing together a few ordinary ingredients.
What’s Wrong with Commercial Tomato Sauce?
Most store brought tomato sauce is high-fructose corn syrup, far more sugar than is required, and the sketchy natural flavorings that could mean anything from MSG to synthetic sweeteners.
Last but not least, the tomatoes themselves which make up the majority of the product ought to get a closer looking at. Although tomatoes on their own are a healthy powerhouse, commercially grown tomatoes are worth avoiding. Not just sprayed with harsh chemicals throughout both the growing and transport processes, but tomatoes happened to be among the first GMO crops introduced to the public.
And also, commercially produced tomato sauce is not fermented. By fermenting tomato sauce you are preserving it by using the marvels of lactic acid fermentation and benefiting your own good, gut bacteria
Basic Lacto-Fermented tomato sauce recipe
This tomato sauce recipe is really straightforward and easy – just mix together all of the elements and allow to culture (fermentation). This recipe makes a little bit more than one cup of tomato sauce, you could increase this recipe for a larger portion to be kept in the fridge.
170 g of organic tomato paste
2 Tablespoons of sauerkraut brine or whey strained from kefir or yogurt
¼ cup of apple cider vinegar
1/8 teaspoon of ground cayenne
1/8 teaspoon of black pepper
1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
3/4 teaspoon of salt (Himalayan salt is possible)
3 Tablespoons of honey
2-4 Tablespoons of water, or as desired
Blend all ingredients other than the water in a food processor, blender or Thermomix. Don’t forget to fully mix the honey and spices to produce a smooth consistency, usually a few minutes.
Add water, beginning with 2 Tablespoons, to attain your ideal thickness.
Then transfer the tomato sauce to a jar. Cover the jar with a cloth secured with a rubber. Let the tomato sauce ferment at room temperature for around 2-3 days in a sterilised jar, or longer if desired. Store in the fridge or in a cool place. The sauce should keep for several weeks.
Fermentation Tips: To determine if your tomato sauce is perfect, smell and taste it for tang. Typically, the longer the ferment is allowed to culture, the tangier it gets. This is because of the growth of lactic acid bacteria and various other organic acids naturally developing within the fermentation procedure. For this recipe, a day or two at room temperature will do but longer will most definitely intensify the flavours as well as add extra acidity.
By Mindy Bridgeman