Margaret BridgefordAuthorMargaret Bridgeford
RatingDifficultyBeginner

fermented Tomato sauce in a glass jar

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

  cup rapadura
 40 ml filtered water
 ¾ cup tomato paste
 1 tbsp raw apple cider vinegar
 1.50 tbsp tablespoons whey* (optional, but required for fermentation - see separate recipe labna and liquid whey)
 1 tsp combined spices - ground cinnamon, cloves, cayenne pepper, black pepper
 ¼ tsp ground mustard seed
 1 large garlic clove
 1 red onion
 1 large or 2 small red chilies, deseeded
 3 pinches sea salt or himalayan rock salt
 6 peeled, seeded medium fresh tomatoes, blended together

Method

1

In a small saucepan combine the rapadura and water. Cook over medium heat, stirring frequently, until rapadura is dissolved.

2

Blend all other ingredients, except spices, until smooth.

3

Add the spices plus the water and rapadura to the blended ingredients. Mix thoroughly with a clean wooden spoon.

4

Transfer to a quart jar. Leave 2-3 cms between the tomato sauce and the lid. Seal the jar and allow to ferment on the kitchen bench (out of the sun) for 2 to 5 days, depending on the temperature. Release pressure by opening the lid each day. You will know that the tomato sauce is ready when bubbles start to appear.

Storage

Once the fermentation is complete, transfer the jar of tomato sauce to the refrigerator. It will last in the fridge for several months.

* The addition of whey is highly recommended. It provides additional nutritional benefits of protein and minerals, as well as acting as a starter culture for the lacto-fermentation process, providing your gut with healthy bacteria. See separate recipe for details.

Ingredients

  cup rapadura
 40 ml filtered water
 ¾ cup tomato paste
 1 tbsp raw apple cider vinegar
 1.50 tbsp tablespoons whey* (optional, but required for fermentation - see separate recipe labna and liquid whey)
 1 tsp combined spices - ground cinnamon, cloves, cayenne pepper, black pepper
 ¼ tsp ground mustard seed
 1 large garlic clove
 1 red onion
 1 large or 2 small red chilies, deseeded
 3 pinches sea salt or himalayan rock salt
 6 peeled, seeded medium fresh tomatoes, blended together

Directions

1

In a small saucepan combine the rapadura and water. Cook over medium heat, stirring frequently, until rapadura is dissolved.

2

Blend all other ingredients, except spices, until smooth.

3

Add the spices plus the water and rapadura to the blended ingredients. Mix thoroughly with a clean wooden spoon.

4

Transfer to a quart jar. Leave 2-3 cms between the tomato sauce and the lid. Seal the jar and allow to ferment on the kitchen bench (out of the sun) for 2 to 5 days, depending on the temperature. Release pressure by opening the lid each day. You will know that the tomato sauce is ready when bubbles start to appear.

Fermented Tomato Sauce