Tomato Ketchup from 'Mastering Fermentation
Need a gluten free and dairy free main course? Tomato Ketchup from 'Mastering Fermentation could be a super recipe to try. One serving contains 524 calories, 17g of protein, and 2g of fat. This recipe serves 2. For $3.71 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 53 people were glad they tried this recipe. Head to the store and pick up apple cider vinegar, unrefined sea salt, worcestershire sauce, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 48 hours. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. If you like this recipe, take a look at these similar recipes: Bran-Fermented Vegetables from 'Mastering Fermentation, Smoky Chipotle in Adobo from 'Mastering Fermentation, and tomato ketchup or tomato sauce | how to make tomato ketchup.
Servings: 2
Ingredients:
1/2 cup raw, unfiltered apple cider vinegar
1/4 cup basic whey (from yogurt), water kefir, or vegetable brine (such as from sauerkraut), as fermenting agent
6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup
3 cups canned or homemade tomato paste
2 teaspoons unrefined fine sea salt
1/4 cup Worcestershire sauce
Equipment:
bowl
cheesecloth
Cooking instruction summary:
Procedures 1 Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.
Step by step:
1. 1
2. Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved.
3. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight.
4. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.
Nutrition Information:
covered percent of daily need
