Fermented Tomato Mustard Sauce with Basil
Description
I know some chefs who avoid buying tomatoes when they are out of season. Unfortunately, this mindset only leaves you with a small percentage of the year where you can use fresh tomatoes. With this tomato mustard season, you are encouraged to use those out-of-season Roma tomatoes that you see sitting on supermarket shelves year-round. Salt and time convert these humble winter tomatoes into something really delightful.
Once you start lacto-fermenting various ingredients such as tomatoes, onions, and fresh herbs, you quickly start to realize that while the fermentation process and technique is, the number of flavor combinations that you can make at home is infinite.
Prep time: 30 minutes
Fermentation Duration: Approximately ten days at room temperature around 65˚F in a dark spot. Remember to allow built-up gas to escape daily.
Serves: 20
Note: The recipe below includes one whole serrano pepper in the fermentation, which you can always omit if you prefer a less spicy final product. Try serving this with some grilled chicken, pork, or beef. It also tastes amazing when used as a flavoring component when making homemade steak tartare with super high-quality beef. I even like this in the morning when served with soft-scrambled eggs.
Ingredients
Instructions
Clean and sanitize your large Mason jar or glass/ceramic fermentation vessel.
-
Add the basil leaves to the bottom of the jar, along with yellow and black mustard seeds.
-
Add the chopped tomato, peeled garlic and ginger, along with the serrano pepper.
-
In a separate container, whisk together the 300g of water with the 14g of Kosher salt, until the salt is completely dissolved.
-
Pour the water over the vegetables and mustard seeds until everything is covered, and mix the contents gently.
-
Cover the vegetables with a fermentation weight and cover the jar with a lid.
-
Store the jar at room temperature around 65˚F in a dark spot, and take the lid off the jar each day to allow the built-up gas to escape.
-
After the fermentation has progressed for roughly ten days, strain out 75% of the brine, and blend the jarred content with the remaining 25% of the brine until you reach a semi-smooth puree. If you prefer a thicker final product, use less of the brine.
-
Transfer the tomato mustard sauce to the fridge in clean jars, covered with a lid, and consume within a few weeks of storing in the fridge.
User Reviews
This sounds amazzzzing!