Fermented Tomatoes

Author: Kat

Equipment

big jar
Blender
strainer

Materials

1 kg Tomatoes big, high quality, ifpossiblefrom the farmers market
2 % salt

Instructions

Cut the tomatoes in bigger pieces and mix well with the salt. Place everything in a big jar. Shake well – you want the tomatoes to start breaking down and releasing juice.
Place jar in a darker space. Remember to open the jar every day and to shake it. Push down the tomato pieces into the juice or use a fermentation weight. This is a so-called "wet ferment" and if the top layer is too exposed to the air, mold can form.
Depending on how warm the space you ferment is, it can take between 3-6 days. The easiest way to decide when it is done is to taste it. It should have a tangy salty flavor.

Notes

So, how to use the fermentation? Personally, i love making a cold pasta sauce from it.
Drain the fermentation and let drip in a strainer lined with cheese cloth over night, covered in the fridge. SAVE the fermentation water! this will kickstart your next fermentation project or make your dressings have a great tangy taste. It can also be used in Bloody Marys; get experimental with it.

When the tomatoes are drained, place them in a food processor and blend smooth with a few table spoons of olive oil. Add salt and pepper to taste (you might not need any salt) and if you want, add fresh basil. This sauce will loose all the probiotics if heated so i prefer to serve it cold. But it is hands down my favourite sauce this summer. I have it on everything from pasta to bread or as a dipping sauce. It's lovely, cooling and i can imagine make a great addition to a Gazpacho soup.