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
Compound Tomato Sauce (lacto-fermented ketchup)
Also see updated recipe here
Adapted from a recipe in The First African-American Cookbook from 1881 using a method described by Sally Fallon, this is a rich, thick fermented (rather than cooked) ketchup. I left out the high fructose corn syrup, in case you feel like calling the food police..
1 1/2 cups organic tomato paste (or make your own)
1/8 cup whey
1/4 cup pure maple syrup (optional)
1/8 cup fermented fish sauce OR 1 teaspoon anchovy paste (optional)
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon cloves
1/2 teaspoon allspice
Grind dry ingredients together in a spice grinder or mortar. Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
Add filtered water, if necessary, to achieve the thickness that you prefer.
Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 48-72 hours before transferring to refrigerator for long-term storage.
