Comments on: Home Made Fermented Tomato Sauce

By: Allison

Allison — Fri, 28 Nov 2008 21:43:34 +0000

I have used Sally Fallon’s fermented ketchup recipe and Jamie Olivers non fermented [ which involves cooking tomatoes with other veg, herbs, spices, vinegar and sugar ( I used rapadura ) then bottling . Can these methods be mixed so that I can have Sally’s enzymes with Jamies flavours. Can anyone help with the science on this matter?

By: Kenyon Hart

Kenyon Hart — Tue, 16 Sep 2008 15:15:39 +0000

Hey, about that fish sauce, are there any sea vegetables I could use as a substitute? I’m a vegetarian.

By: Matthew Wynne

Matthew Wynne — Fri, 18 Jan 2008 06:14:55 +0000

Hi Looks really yummy.

I am growing tomatoes in the back yard.

Can i use them instead of tinned ones?

By: Joanne Hay

Joanne Hay — Sun, 12 Aug 2007 00:44:04 +0000

Angel, the tomato past cans I use are small. 50 ml I think. You may be able to find some larger ones around.

By: Angel

Angel — Sat, 11 Aug 2007 00:39:59 +0000

Love to try it. Are the cans a standard 440ml?

By: Meaghan Amor

Meaghan Amor — Wed, 11 Apr 2007 11:26:45 +0000

Hey Jo and fellow Gods and Goddesses,Firstly thankyou for all your hard work, I love nourishing my family of 5 and always enjoy visiting you Jo and Wes and kids to learn about new and exciting health stuff.I recently tried Jo’s fermented tomatoe sauce and loved it.Yummo.I am going to make a batch on the week end and share with friend and fam.

By: Joanne Hay

Joanne Hay — Tue, 03 Apr 2007 02:49:30 +0000

Stella
It’s 1/2 cup fish sauce. I’ve fixed it now. It goes a bit too fishy for my liking after a month or two but no signs of decay or mould. Good luck let us know how you go.

By: Stella

Stella — Mon, 02 Apr 2007 01:53:39 +0000

Hi There,

This looks yummy.
I just have a couple of questions

The last item on the ingredients list…..Fish Sauce is that 1/2 teaspoon?
and how long will this keep in the fridge?
many thanks
Stella