Lacto Fermented Tomato Paste

Lacto-fermented foods have been gaining popularity for their gut-friendly probiotic benefits and unique flavors. Today, we invite you to embark on a delicious culinary adventure with our recipe for Lacto-Fermented Tomato Paste. This homemade condiment is not only rich in flavor but also packs a nutritional punch with the added benefits of fermentation.

**Lacto Fermented Tomato Paste**

**Ingredients:**
– 5 lbs ripe tomatoes
– 1 tablespoon sea salt
– 2 cloves garlic, minced
– 1 teaspoon black pepper
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 cup whey (strained from yogurt) or 2 tablespoons of culture starter

**Instructions:**

1. **Prepare the Tomatoes:** Start by washing the tomatoes thoroughly and removing any stems. Cut them into quarters and remove any tough parts or blemishes. Blend the tomatoes in a food processor until smooth or use a blender for this step.

2. **Salt the Tomatoes:** Transfer the blended tomatoes into a large bowl and add the sea salt. Mix well to ensure the salt is evenly distributed throughout the mixture. Let the mixture sit at room temperature, covered with a clean cloth, for 30 minutes to allow the salt to draw out excess moisture from the tomatoes.

3. **Add Flavorings:** After 30 minutes, stir in the minced garlic, black pepper, dried oregano, and dried basil. Mix well to incorporate the seasonings into the tomato mixture.

4. **Inoculate with Whey or Culture Starter:** At this stage, you can choose to inoculate the tomato mixture with whey strained from yogurt or a culture starter. This step will introduce beneficial bacteria for the fermentation process. Mix in either the whey or culture starter thoroughly.

5. **Fermentation:** Transfer the seasoned tomato mixture to a clean glass jar, leaving about an inch of space at the top to allow for expansion during fermentation. Press down the mixture to remove any air bubbles, ensuring that the tomatoes are fully submerged in their own juice.

6. **Cover and Let Ferment:** Seal the jar with a lid or a cloth secured with a rubber band. Place the jar in a cool, dark place away from direct sunlight and allow it to ferment for at least 3 days. Taste the tomato paste periodically to check its flavor development.

7. **Check for Fermentation:** After 3 days, check the tomato paste for signs of fermentation. It should have a tangy flavor and slightly bubbly appearance. If it hasn’t reached the desired level of fermentation, let it sit for another day or two, tasting it along the way.

8. **Storage:** Once the tomato paste has reached your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process. The lacto-fermented tomato paste can be stored in the refrigerator for up to 2-3 months.

Enjoy your homemade Lacto-Fermented Tomato Paste as a flavorful addition to sauces, soups, stews, or simply spread on toast for a burst of umami goodness. Experiment with different herbs and spices to customize the flavor to your liking. Happy fermenting!