Fermented Tomato Ketchup
We genuinely didn't think this would work and also asked ourselves why ferment ketchup? You might wonder the same but trust us, this is genuinely the best ketchup Steve’s had ever tried! The fermentation process brings a real depth of flavour that you wouldn't otherwise get. It's so worth making and even makes a great gift!
Takes 7 days 15 minutes
Serves 12
Ingredients
For fermentation:
- 500 g cherry tomatoes about 3 cups, ripe and organic
- 10 g sea salt or Himalayan salt 2 tsp, non-iodized
- 240 ml water 1 cup
- ½ red onion
- 2-3 garlic cloves
- 10 g fresh ginger 1 thumb sized piece
- 1 sprig fresh thyme optional, for aroma
- 1 green chilli
For ketchup blending:
- 30 –45 ml apple cider vinegar 2–3 tbsp, adjust for taste
- 45 ml maple syrup (1–2 tbsp, adjust sweetness)
- 2.5 tbsp tamari or soy sauce
- 1/2 tsp smoked paprika
- 130 ml tomato puree/ tomato concentrate 8 tbsp approx
Instructions
Prepare the vegan and fermentation jar:
- Cut the cherry tomatoes in half.
- Peel and finely dice the onion, garlic cloves, ginger and green chilli
- Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,
Make the brine:
- Dissolve the sea salt in filtered water to create a simple brine.
- Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water
Ferment the tomatoes:
- Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
- Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
- Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.
Blend into ketchup:
- Strain the fermented tomatoes, reserving some of the brine.
- Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.
Taste and adjust:
- Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.
Store and use:
- Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.
Tips
- For smoother ketchup, pass the blended mixture through a fine mesh sieve.
- If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
- Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.