Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins
1tbspraw apple cider vinegar
1.50tbsptablespoons whey* (optional, but required for fermentation - see separate recipe labna and liquid whey)
1tspcombined spices - ground cinnamon, cloves, cayenne pepper, black pepper
¼tspground mustard seed
1large garlic clove
1large or 2 small red chilies, deseeded
3pinchessea salt or himalayan rock salt
6peeled, seeded medium fresh tomatoes, blended together
In a small saucepan combine the rapadura and water. Cook over medium heat, stirring frequently, until rapadura is dissolved.
Blend all other ingredients, except spices, until smooth.
Add the spices plus the water and rapadura to the blended ingredients. Mix thoroughly with a clean wooden spoon.
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.