“Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural ‘poetic’ methods that maintain or enhance the life in food.” ——- The scientific techniques produce dead foods and literally seal them in coffins. My instincts tell me that long-dead foods cannot properly nourish long-lived people ” Eliot Coleman (Foreword to the first edition -“Preserving Food without Freezing Or Canning”)
Lacto-Fermented Tomato Sauce
This recipe is from the book and was contributed by Jacqueline Magne, a family recipe that has been passed down from generation to generation.
- Crush the ripe tomatoes with skin and seed left on in a large stoneware pot.
- After a day or two (once fermentation has begun), stir them briskly once a day with a wooden spatula.
- As soon as fermentation ceases (it will stop being gassy and bubbly after 5 to 7 days), pass the tomatoes through a fine strainer or a loosely woven cloth.
- Keep only the strained liquid, which should be thick and contain most of the pulp. (Straining simply serves to eliminate seeds, skins and any tough fibers).
- Per litre of sauce add one to two tablespoons of salt and one to two teaspoons of finely ground pepper (to taste).
- Mix well: put the sauce in bottles, and top up with 3/4″ of oil (to the neck of the bottle) for air-tightness. Do not cork the bottle, but if you wish, you may cover loosely with a lid.
This sauce will keep perfectly for one year in a dark, cool closet. To use the sauce, remove the oil and any mold, and shake the remaining contents well each time.
This sauce can be used to season pasta, soups or any other dish.
Note: I replace the suggested amount of salt with 3/4 tablespoon of salt and 2 tablespoon of whey. The sauce smells lovely but not thick. Perhaps it has to do with the type of tomato I used.Print This Post