Tomato sauce

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Tomato sauce

Postby baerdric on Tue Jun 12, 2018 1:36 pm

So my accident or mistake from last month actually turned out pretty good. I had over-chopped some tomatoes in my processor and got puree instead of salsa.

So this time I made three jars of really finely pureed tomatoes, with peppers, onions, and garlic. The onions were previously fermented so they should help as a starter.

I'm hoping to get a type of ketchup or spaghetti sauce. I wish it were easier to share an image here. But it just looks like pinkish goo right now anyway.
Currently looking at things and pondering about stuff.

Bill DeWitt
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Re: Tomato sauce

Postby baerdric on Sun Jun 17, 2018 2:29 pm

I just reduced three quarts of fermented tomato puree into about a half a pint of tomato sauce very near the consistency of ketchup. I used onions and peppers from previous ferments to spice it and they came out with a very good flavor.

I am calling this a success so far, as long as it stays good in the fridge.
Currently looking at things and pondering about stuff.

Bill DeWitt
baerdric
 
Posts: 108
Joined: Sun Mar 18, 2018 9:00 am

Re: Tomato sauce

Postby Christopher Weeks on Mon Jun 18, 2018 7:36 am

Keeping things from getting weird in the fridge has been my problem with liquefied ferments. My pepper paste develops yeast blooms that I feel the need to discard, but it's only on top. And the pepper sauce I made years ago got a layer of fuzzy mold. I'm sure that shaking/stirring every couple of days would eliminate that worry, but I sort of want them to be self-sufficient by the time I'm just putting it in the fridge.
Christopher Weeks
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Re: Tomato sauce

Postby baerdric on Mon Jun 18, 2018 7:07 pm

I'll keep my eyes open for that. Thanks!
Currently looking at things and pondering about stuff.

Bill DeWitt
baerdric
 
Posts: 108
Joined: Sun Mar 18, 2018 9:00 am


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