How to Ferment Tomatoes

Fermenting tomatoes lengthens the time their fresh taste is preserved.

Fermenting tomatoes is not only a continued important means of preserving the fruit, but it also has an integral place in condiment history. Tomato pastes, fermented and combined with a variety of seasonings, eventually resulted in the ketchup that is such an important part of North American cuisine. Fermented fruits and vegetables have been used since the times of the Romans to create the condiments used on a variety of foods, however, the value of tomatoes being fermented became apparent when they remained better preserved for longer, resulting in more appetizing meals.

Things You'll Need

• 3 C. canned tomatoes
• 1/4 C. whey
• 1 Tbs. kosher salt
• Large bowl
• Stir spoon
• Mason jar, with lid
• Olive oil
• Blender (optional)

Instructions

1. Combine canned tomatoes with the whey and salt in the large bowl. Combine them thoroughly using the stir spoon.

2. Pour the combined ingredients into the large mason jar. Cover it with the lid.

3. Place the jar on the counter, in a dark area, and let it ferment.

4. Stir the jar every eight to 12 hours, allowing it to completely ferment for two days.

5. Pour the olive oil on top, at least 1/4-inch from the top of the tomatoes.

6. Set the jar in the refrigerator. Blend the tomatoes with spices to create a ketchup-like condiment when serving.

Tips & Warnings

• Other ingredients and seasonings, such as garlic, maple syrup, cayenne pepper, and oregano can be added to the tomatoes to add extra flavor.

References

• Bio Foods Ltd: Fermented Tomato
• Nourished Magazine: Home Made Fermented Tomato Sauce
• Koanga: Fermented Tomato Sauce