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Preserving by Drying: Sun-Dried and Fermented Tomato Coulis

The following is an excerpt from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivante. It has been adapted for the Web.

  • Tomatoes
  • Salt
  • Olive Oil
  • A stoneware or earthenware jar
  • A wooden spatula
  • A strainer
  • A bowl
  • A masher
  • A cloth bag
  • Small glass jars
  • Waxed paper

Put very ripe tomatoes, cut in half but with seeds and all, into a stoneware or earthenware jar. Leave to ferment for eight days, taking care to stir daily with a wooden spatula. When the eight days are up, strain the contents into a bowl. Crush the tomatoes carefully with a masher, and pour the sauce obtained into a cloth bag to remove all the liquid. Hang the bag and let it drain for two days.

Spread the coulis on a plate and leave it out in the sun to dry for several days. Add salt to taste and stir with a wooden spatula. Fill small jars with the coulis and cover with olive oil. Close the jars with waxed paper (or lids).

J. Barallier, Auriol


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
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