Fermented Tomato Mustard Sauce with Basil
I know some chefs who avoid buying tomatoes when they are out of season. Unfortunately, this mindset only leaves you with a small percentage of the year where you can use fresh tomatoes. With this tomato mustard sauce, you are encouraged to use those out-of-season Roma tomatoes that you see sitting on supermarket shelves year-round. Salt and time convert these humble winter tomatoes into something really delightful. Once you start lacto-fermenting various ingredients s...
- Time: 30 min
- Servings: 20
Source: Bloom Cooking
Ingredients
- large fresh basil leaves
- yellow mustard seeds
- black mustard seeds
- fresh tomato, cut into bite-sized chunks
- raw garlic cloves, peeled
- fresh ginger, peeled
- fresh serrano pepper
- water
- Kosher salt