Fermented tomato sauce is a great way to incorporate more beneficial bacteria into your diet and a sneaky way to get your children to consume fermented foods. If your children are anything like mine, they adore tomato sauce and noodles, and they will devour this lacto-fermented tomato sauce on any given day.
This tomato sauce is best served at room temperature with hot noodles for adults and tepid noodles for children. It is perfect for dinner or a simple after-school refreshment. You may also use it on top of bread, garnished with homemade Parmesan, or in eggplant Parmesan.
Tips for Making Fermented Tomato Sauce
If you intend to consume lacto-fermented tomato sauce, please note: If you heat the tomato sauce, you risk killing all the beneficial microorganisms.
Additionally, be sure to use only fresh tomatoes, not tinned or stewed ones. All of the lactobacilli on the vegetables were destroyed during the canning process, and you’ll need some to initiate the fermentation process.
Utilize kitchen shears to cut garlic and fresh herbs. Using this method, garlic can be sliced extremely thinly.
Although dry herbs can be used in an emergency, I recommend only fresh herbs. They will also have lactobacillus on them, which will aid in the fermentation process, but you’ll also benefit from the herbs’ natural essential oils, which will be added to your tomato sauce.
A Fermented Tomato Sauce Recipe
Yield: 2 quarts
• 5 lbs fresh tomatoes (I prefer classic Roma tomatoes.)
• 1/2 tsp pink Himalayan salt
• 1 tbsp fresh oregano (or to taste)
• 3 tablespoons fresh basil (or to taste)
• 1 clove garlic, sliced as thin as possible
• 1 tablespoon olive oil for taste
• Lacto-fermenting starter (optional)
1. Roughly chop your tomatoes into 12-inch segments and combine them with minced garlic, fresh herbs, salt, and a starter (if you intend to use one) in a bowl. Ensure that your garlic cloves are as thin as feasible. Transfer the mixture to a mason jar and stir to more uniformly distribute the starter.
2. Once all the ingredients have been added, compress them under the liquid line. The tomato sauce will only be fermented for twenty-four hours. Because tomatoes are slightly sweet, prolonged fermentation will result in the formation of alcohol.
3. Place the weight, lid, and airlock half-filled with water in a cold, dark location.
4. Use a food mill or fine mesh colander, if desired, to remove skins and seeds from the fermented tomato mixture. Don’t fret if some of the herbs and garlic slip through the sieve; their flavors and aromas should have permeated the tomatoes, leaving you with a delicious, fragrant sauce.
5. After milling, incorporate a tablespoon of olive oil, but only after the tomatoes have been fermented.
Refrigerate when not in use, or serve at room temperature over hot spaghetti. Enjoy!