we are at the tail end of our tomato season and my tomatoes are looking a bit rough. this summer i have been on a fermentation kick. i have a fridge full of goodies to last me though fall. i made this pasta sauce last week and I love the way it turned out.
ingredients
8 fresh summer tomatoes
1 onion
4 cloves of garlic
1 green pepper, finely diced
2 cups of basil
3/4 cup of fresh parsley
1 1/2 TBSP sea salt
a few grinds of pepper
2 Tbsp olive oil
directions
-wash your tomatoes and remove any splits or blemishes
-wash peppers and remove seeds and stems
-cut the tomatoes, onions, garlic, and peppers into big pieces
-put all vegetables herbs, and salt +pepper in a food processor
-pulse 10 times or until there are little or few big pieces left
-add to bowl
-carefully spoon your pasta sauce into clean mason jars, leaving 3/4 inch of space at the top
-pour 1/4 inch olive oil on top so that it covers all of the sauce
-using plastic mason jar covers, secure lids on each jar
-place salsa out of direct sunlight for 2-3 days
-after the second day taste your ferments, it you would like it more tangy you can leave for another day or two
-when your sauce is done fermenting, store in refrigerator for up to 6months
-when using spoon over warm noodles.
photos and recipe by kristen bach