This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce I’ve had on trips to my husband’s homeland. We have one here in Oregon called “Portland Ketchup”. This has the advantage of being probiotic as well as keto once it is fermented for a few days. It is not the sickly sweet ketchup I grew up on but rather a savory, vinegary sauce. I never fully got the rhyming slang for “tomato sauce” in Australia, I am sorry to admit. The first time I heard “Pass the dead horse” it took a good 10 minutes of explanation to break that one down for me. It does for the most part rhyme in an Aussie accent… but I’m happy to stick with tomato sauce.
Ingredients:
- 500g Organic Tomato Puree/Paste
- 1 Small or 1/2 Medium Organic Onion
- 3 Garlic Cloves or 2 tsp granulated garlic
- 1/2 cup brine from another ferment (onion or kimchi)
- 1/4 cup Raw Apple Cider Vinegar
- 1/8 cup pure maple syrup or raw honey
- 1/8 cup balsamic vinegar
- 2 1/2 Tsp Sea Salt
- 1/2 Tsp Organic Allspice
- 1/2 Tsp Organic Cloves
- 1/2-1 Tsp Smoked Paprika
- 1/2 Tsp Ancho Chili Flakes (optional)
Method:
Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. I used a quart mason but in all honesty it was not large enough. Leave for 2-4 days on the counter to ferment.
Cultured Tomato Sauce (Probiotic Ketchup)
Equipment
- High Powered blender
- Glass jars with lids.
Ingredients
- 500 g Organic Tomato Puree/Paste
- 1 Small or 1/2 Medium Organic Onion
- 3 Garlic Cloves or 2 tsp granulated garlic
- 1/2 cup brine from another ferment onion or kimchi
- 1/4 cup Raw Apple Cider Vinegar
- 1/8 cup pure maple syrup or raw honey
- 1/8 cup balsamic vinegar
- 2 1/2 Tsp Sea Salt
- 1/2 Tsp Organic Allspice
- 1/2 Tsp Organic Cloves
- 1/2-1 Tsp Smoked Paprika
- 1/2 Tsp Ancho Chili Flakes optional
Instructions
- Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. I used a quart mason but in all honesty it was not large enough. Leave for 2-4 days on the counter to ferment.
