Raw Fermented Tomato Sauce

PhotobucketToday 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

Photobucket

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

Photobucket

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.

Raw Fermented Tomato Sauce
 
Author:
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
Instructions
  1. Soak sun-dried tomatoes in 1 cup of warm filtered water for 1 hour.
  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.
  3. Starting with a ½ 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.
  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

SPECIAL OFFER

Pure Therapeutic Grade Essential Oils & Diffuser

Get started on your toxic-free journey with essential oils! As a gift, Coconut Mama Readers will also receive a 400 page reference book and beautiful diffuser necklace! Offer expires at midnight.

Click Here To Claim This Offer

Essential_Oils
About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
16 comments… add one
  • Naomi October 26, 2015, 4:05 am

    so, does the kefir feed off the sugars in the dates?

    Reply
  • Marlee October 27, 2013, 9:11 am

    Love! This seems very easy to make and im gonna keep this recipe

    Reply
  • Kellie July 25, 2012, 12:18 am

    hi!
    Just wondering can you make this without the whey or kefir and still ferment it? Im new to all of this!
    THanks

    Reply
  • The Coconut Mama November 1, 2011, 4:10 pm

    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 =)

    Reply
  • Julie November 1, 2011, 3:45 pm

    Are you supposed to include the water that the sun dried tomatoes were soaking in?

    Reply
  • Julie October 13, 2011, 8:06 pm

    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!

    Reply
  • judee@glutenfreeA-Z Blog October 13, 2011, 4:00 pm

    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.

    Reply
  • jill October 12, 2011, 4:18 pm

    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.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

    Reply
  • Pavil, the Uber Noob October 7, 2011, 3:58 am

    Will this translate to the kind of tomato paste we need for homemade fermented Catsup?

    Ciao, Pavil

    Reply
    • Coconut Mama October 9, 2011, 2:37 am

      I’m sure you could use it for homemade fermented ketchup! I’ve never tried it. I will next time! Thanks for the idea =)

      Reply
  • Pavil, the Uber Noob October 6, 2011, 9:54 pm

    Bless you, Coconut Mama! Was never too crazy about the canned stuff.

    Ciao, Pavil

    Reply
  • patti October 6, 2011, 6:50 pm

    Sounds GREAT!! when do you add the dates??

    Reply
    • Coconut Mama October 6, 2011, 6:57 pm

      Oops! You add them with the tomatoes in the food processor. I fixed it in the recipe. Thanks =)

      Reply

Leave a Comment

Rate this recipe: