Fermented Tomatoes
Tomatoes provide lycopene and bright acidity, while fermentation makes the flavor deeper and more layered without sugar or large amounts of vinegar. Garlic, basil, and a little hot pepper help create a more expressive chilled side with a strong aroma. It works well with meat, fish, and egg-based keto meals.
Cut tomatoes (600 g) into large pieces and place them in a large bowl. Add finely chopped garlic (20 g), basil (10 g), salt (10 g), and cayenne pepper (3 g), then mix gently but thoroughly. Let the tomatoes sit for 5 minutes so they begin releasing juice.
Transfer the tomatoes to a clean jar, pressing them down firmly, and pour all the released juice over the top. The upper layer should remain under liquid. If needed, press the tomatoes down with a suitable weight.
Leave the jar at room temperature for 5 days, opening it briefly each day and pressing the top layer back under the juice. Once the flavor becomes bright, tangy, spicy, and deeper, move the fermented tomatoes to the refrigerator and serve them well chilled.
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