Comments on: Compound Tomato Sauce (lacto-fermented ketchup) http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/ Analog cooking in a digital world Mon, 13 Feb 2012 15:59:44 +0000 hourly 1 http://wordpress.com/ By: Nourishing Traditions – Experiments with Condiments | DaiaSolGaia http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-5644 Wed, 26 Jan 2011 00:55:17 +0000 http://ediblearia.com/?p=1854#comment-5644 [...] absolute favorite is the fermented ketchup (or here) – I used tomato sauce we made (and froze) last summer from our own tomatoes, boiled the [...]

]]> By: kindalikeachef http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4998 Sat, 14 Aug 2010 00:02:31 +0000 http://ediblearia.com/?p=1854#comment-4998 Thanks for the recommendation! I want my kids to be able to eat it so it’ll probably better that I do less seasoning anyhow!

]]> By: Ren http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4997 Fri, 13 Aug 2010 23:56:35 +0000 http://ediblearia.com/?p=1854#comment-4997 You’re welcome!

I ‘ve heard from a few others that my recipe is a little strong for their taste, so you might want cut back on the seasoning/anchovy and add it a little at a time until it tastes good to you (the flavors will intensify a little under refrigeration).

Good luck!

]]> By: kindalikeachef http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4996 Fri, 13 Aug 2010 23:01:57 +0000 http://ediblearia.com/?p=1854#comment-4996 Thanks! I think I’m going to crush it in my mortar. My son lost a part from my press so it doesn’t work anymore! Can’t wait to try this!!!

]]> By: Ren http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4995 Fri, 13 Aug 2010 22:44:08 +0000 http://ediblearia.com/?p=1854#comment-4995 I simply used a knife to finely mince the garlic, but you could crush it in a mortar or push it through a press if needed.

]]> By: kindalikeachef http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4994 Fri, 13 Aug 2010 22:33:54 +0000 http://ediblearia.com/?p=1854#comment-4994 How did you prepare the garlic so it wasn’t chunky?

]]> By: Ren http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4719 Wed, 23 Jun 2010 19:04:10 +0000 http://ediblearia.com/?p=1854#comment-4719 It does, but its a great way to use up fallen, bruised or excess tomatoes at the end of the season; a few pounds will make enough paste to last the winter.

]]> By: Melina http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-4718 Wed, 23 Jun 2010 16:50:59 +0000 http://ediblearia.com/?p=1854#comment-4718 How do you make your own tomato paste. It sounds like it would take a ton of tomatoes.

]]> By: Ren http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-3776 Sat, 13 Mar 2010 19:05:03 +0000 http://ediblearia.com/?p=1854#comment-3776 A non-reactive bowl is one that doesn’t react chemically with the food that you put into it. Most citrus and tomatoes, for example, can take on a metallic taste if prepared or stored in anything other than stainless steel, ceramic or glass.

]]> By: Paul Renshaw http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/#comment-3773 Fri, 12 Mar 2010 23:48:22 +0000 http://ediblearia.com/?p=1854#comment-3773 What is meant by a non-reactive bowl?

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