Updated: Compound Tomato Sauce (lacto-fermented ketchup)
Adapted from recipes from Abby Fisher (1881) and Sally Fallon (2001), this healthy condiment keeps its Old South flavors..
1 1/2 cups tomato paste
1/2 cup (more or less) filtered water
1/4 cup whey
2 teaspoons walnut oil
1 tablespoon molasses
1/8 cup fermented fish sauce OR 1-2 anchovies, mashed OR 1 teaspoon anchovy paste
2 cloves garlic
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon black pepper
Grind dry ingredients together in a spice grinder or mash in a mortar (if using fish sauce, be sure to taste before also using sea salt). Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
Add filtered water to achieve the consistency that you prefer. It will thicken as it stands, so you might want to leave this a little on the thin side.
Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 72 hours before transferring to refrigerator for long-term storage.
(Here’s an earlier version of this recipe)
This post is part of Food Renegade’s Fight Back Fridays
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Compound Tomato Sauce (lacto-fermented ketchup) « Edible Aria said,
May 28, 2009 at 10:25 pm
[...] February 8, 2009 at 4:49 pm (Fruits, Vegetables, Plants) (Abby Fisher, anchovy paste, cloves, Compound Tomato Sauce, fermented, fish sauce, ketchup, lacto-fermented, maple syrup, Nourishing Traditions, Sally Fallon, The First African-American Cookbook from 1881, tomato paste, whey) Also see updated recipe here [...]
Kelly the Kitchen Kop said,
May 28, 2009 at 10:47 pm
I need to try this and get away from buying the expensive organic ketchups that don’t even have the nutritional punch that this does.
I gave you a stumble! :)
Ren said,
May 28, 2009 at 11:17 pm
Thanks, Kelly!
I used to buy the expensive organic stuff too, but much of what’s out there still has sugar and/or comes in a plastic bottle and/or just tastes weird. Making your own is easy and inexpensive and you’re in control of what goes into it.
FoodRenegade said,
May 29, 2009 at 9:15 am
I think I may actually like this ketchup recipe. One thing I’ve discovered in the world of homemade ketchup: everyone likes something different. So many recipes are far too spicy or sweet for my tastes. This looks like it may just be perfect!
Thanks for sharing this in today’s Fight Back Fridays carnival. I stumbled it!
Cheers,
KristenM
(AKA FoodRenegade)
Ren said,
May 29, 2009 at 10:20 am
Thanks!
That’s the great thing about making your own vs. buying pre-made – you get to decide how it tastes.
EJ said,
May 29, 2009 at 4:03 pm
Hi,
How/when is this recipe lacto-fermented?
Ren said,
May 29, 2009 at 5:02 pm
Hi, EJ,
Great question!
In this case, it is the friendly bacteria lactobacilli that is present in the whey that accelerates the fermentation process. At 72 degrees F, this generally takes 48-72 hours.
Extracting whey from yoghurt is pretty easy- here’s a quick rundown.. http://ediblearia.com/2009/04/02/show-me-the-whey/
Hope that helps!
Ren
Amanda said,
May 30, 2009 at 7:34 am
Great recipe!
Ren said,
May 30, 2009 at 12:38 pm
Thanks!
Cowboy Steak & Mexican Corn « Edible Aria said,
July 4, 2009 at 6:50 pm
[...] grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas. Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite. Served with roasted [...]
sustainableeats said,
August 13, 2009 at 12:00 am
This looks great. I go through a lot of ketsup in the winter when I make meatloaf with the ketsup sauce on top. I can’t wait to get my tomatoes put up so I can start doing stuff like this with them! Really I can’t wait to have time in the fall once the big summer harvest and canning rush is over to play again….
Ren said,
August 13, 2009 at 12:20 am
I put in a dozen tomato plants this year, and have nothing to show for it. July was the hottest month ever recorded here /and/ we’re in the middle of a D4 Exceptional drought. Bother..
sustainableeats said,
August 13, 2009 at 11:32 am
You can take solace in the fact that this is an anomoly for you and you can grow tomatoes in the spring there – this is a once in a gardening lifetime thing for me in Seattle to have a bumper crop of tomatoes! I’m just glad this was the year I started the 30 plants thinking that I might actually get enough tomatoes to feed my family for a few months – not knowing it would probably feed us all year for a change!
Ren said,
August 13, 2009 at 11:42 am
Actually, we get a second-chance growing season in September. I’ll likely try again :)
Black Pepper and Rosemary Sweet Potato Crisps « Edible Aria said,
August 21, 2009 at 12:43 pm
[...] with homemade fermented ketchup. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; [...]
Sarah said,
August 25, 2009 at 5:56 pm
Thank you so much for posting a ketchup recipe with an anchovy option. I was thinking about experimenting and doing it since I love anchovies and am a little scared to try fish sauce (for no particular reason), so thank you for taking the guesswork out of my experiment! Can’t wait to try it.
Ren said,
August 25, 2009 at 6:42 pm
You’re very welcome, Sarah! Please let me know how you like it if you decide to make it.
Thanks,
Ren
Tomato Catsup » Updated: Compound Tomato Sauce (lacto-fermented ketchup) « Edible Aria said,
August 29, 2009 at 2:34 pm
[...] here: Updated: Compound Tomato Sauce (lacto-fermented ketchup) « Edible Aria AKPC_IDS += "188,";Popularity: unranked [...]
Tunisian BBQ Meatloaf « Edible Aria said,
August 29, 2009 at 7:48 pm
[...] simmer harissa, homemade ketchup, water and fresh mint in a small [...]
Southwestern Ham Hash with Fried Eggs and Homemade Ancho Ketchup « Edible Aria said,
December 21, 2009 at 7:06 pm
[...] 2 parts homemade ketchup with 1 part ancho puree, more-or-less to taste. Refrigerate up to 1 [...]
Shannon said,
January 17, 2010 at 1:31 pm
I’m gonna’ try this out as my husband truly loves ketchup, but I have banned it :). I have been looking for a decent lacto-fermented ketchup recipe for quite some time and this one looks like it might work for me, but with a few tweaks.
Ren said,
January 18, 2010 at 7:41 am
I’d be interested to know how it turns out for you. Thanks, Shannon!