More Tomatoes and Tomato Basil Sauce.

This is such a great recipe!

I can't keep up with the tomatoes coming out of the garden this year! This is only a small portion I got picked today before the rain came.

I am lacto-fermenting as much as I can to keep our food as healthy as possible. You've got to keep those critters in your belly happy and lacto-fermenting is the way to do it.

I made some tomato gravy using the Tomato Basil sauce last night to go with our oven baked portabello fries, roasted potatoes and brussel sprouts and my family loved it. Of course I did too.

It's really more of a salsa (which means sauce in spanish!) but I know most Americans think of the Mexican kind so I'm going with sauce.


I'm assuming that you are familiar with and know how to lacto-ferment so I'm just going straight to the ingredients list. I'm pretty loosey goosey with measurements but I'll do my best to give you an idea of how much to go with.

Tomato Basil Sauce (Salsa) in a 2 litre Pickl-it

Enough tomatoes to fill about 3/4 of your jar (about 4 cups)
A bunch of basil (to taste but I put a lot since I grow it and need to preserve it)
4 cloves of garlic
5 grams of quality sea salt ( I use Himalayan Pink sea salt but I'm trying others)

This is about 1 1/2 Tbls. Weighing is the most accurate way to measure salt since there are different densities of salt. The accuracy of the amount of salt in lacto-fermenting is important but I'm kind of loosey goosey with that too.

Process the tomatoes and garlic and empty into a large bowl. Chop the basil and add to bowl then add the salt. Mix thoroughly and ladel it into your fermenter.

If you need more tomatoes, hand chop enough and add to the jar. This gives a great texture.

NOTE: Fill to just below the shoulder of the jar because this stuff goes crazy! It's really dense so the co2 pushes the solids up and through the air lock.