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) to make this beautiful raw zucchini pasta. This sauce is also tasty as a dip for Homemade Fried Cheese Sticks!
Raw Fermented Tomato Sauce
- 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