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Fermented Tomato Sauce

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

fermented Tomato sauce in a glass jar

  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
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.