Comments on: Home Made Fermented Tomato Sauce

By: susan

susan — Sun, 22 May 2011 21:42:17 +0000

@allison - I’ve been making my own ketchup with my favorite cooked recipe and organic ingredients then adding a some whey and fermenting on the counter for two or three days. Seems to be the best of both worlds to me.

By: The Most Wanted List: Real Ketchup

The Most Wanted List: Real Ketchup — Fri, 20 Aug 2010 00:16:15 +0000

[...] ). In the meantime, for a modern twist on the ancient version of ketchup, check out Sally Fallon’s ketchup recipe in Nourishing Traditions. Among other ingredients, it calls for canned tomato paste, maple [...]

By: Sakti Biswas

Sakti Biswas — Fri, 12 Mar 2010 09:31:51 +0000

Hey, can anybody tell me how to preserve home-made tomato ketchup for a year in a tropical country like India? In March, tomatoes get real cheap over here. My friends tell me there is no way I can preserve without using preservatives (sodium benzoate & citric acid crystal combined) @ 1 gram of preservative for every 1 kilogram of tomato used? Is that the right blend? We don’t have the tomato ketchup daily, but need to add in some recipes to derive the yummy taste. Please help.

By: Kylee

Kylee — Fri, 26 Feb 2010 22:57:24 +0000

I’d be interested if anyone could answer Allison’s question regarding the mixing of the two recipes…

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.