Today I’m sharing a recipe for raw fermented tomato sauce! Raw foods are a very important part of a healthy diet. They provide the body with enzymes, making it easier for your body to digest the food we eat. The addition of whey or kefir add healthy probiotics to this sauce, making it even more nutritious. Serve this sauce over warm pasta, like homemade sprouted quinoa pasta, or over raw zucchini pasta. I used a Spiral Slicer (Joyce Chen 51-0662 Saladacco Spiral Slicer, White
Raw Fermented Tomato Sauce
Ingredients
- 3 roma tomatoes
- 1 cup sun-dried tomatoes
- 3 garlic cloves
- 3 dates, pitted
- handful of fresh herbs or a few teaspoons of dried herbs
- 1-2 teaspoons sea salt
- 1+ cup of water kefir or whey
Step 1. Soak sun-dried tomatoes in 1 cup of warm filtered water for 1 hour.
Step 2. In a food processor, process tomatoes, soaked sun-dried tomatoes, dates, garlic and herbs of choice until a thick paste forms. Mix in 1 teaspoon of sea salt and taste. Add more salt and herbs if necessary.
Step 3. Starting with a 1/2 cup of whey or kefir water, add to tomato mixture and blend until tomato sauce reaches desired consistency. You have the choice to make a thick sauce or a thin sauce.
Step 4. Pour tomato sauce into a quart size jar. Cover tightly with lid and place in warm place. I usually place mine next to my toaster oven in my kitchen. Allow the tomato sauce to ferment for 2-3 days. Refrigerate and use within two weeks.
This recipe is linked to Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ GNOWFGLINS & Sustainable Eats & Fight Back Friday @ Food Renegade, Fat Tuesday @ Real Food Forager
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Sounds GREAT!! when do you add the dates??
Oops! You add them with the tomatoes in the food processor. I fixed it in the recipe. Thanks =)
Bless you, Coconut Mama! Was never too crazy about the canned stuff.
Ciao, Pavil
Will this translate to the kind of tomato paste we need for homemade fermented Catsup?
Ciao, Pavil
I’m sure you could use it for homemade fermented ketchup! I’ve never tried it. I will next time! Thanks for the idea =)
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/10/fat-tuesday-october-11-2011/
If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.
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This recipe is very similar to a raw sundried tomato recipe I make and use over spiralized zuchinni. I will have to try adding the whey for fermentation. Thanks.
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Do you have a recipe for fermented ketchup? I noticed it was mentioned here but then I didn’t find it in your recipe list. Thanks!
Are you supposed to include the water that the sun dried tomatoes were soaking in?
Hi Julie! No I don’t have a recipe for ketchup up yet.
I discarded the liquid from the sun dried tomatoes. You don’t have to though, as you will be adding more liquid to create your sauce.
Thanks for stopping by =)