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Preserving by Drying: Sun-Dried and Fermented Tomato Coulis
Posted By dpacheco On March 16, 2009 @ 5:05 am In Food & Drink | No Comments
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.
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
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URLs in this post:
 Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation: http://www.chelseagreen.com/bookstore/item/preserving_food_without_freezing_or_canning:paperback
 Gardeners & Farmers of Terre Vivante: http://www.chelseagreen.com/authors/gardeners_farmers_of_terre_vivant