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Tomato Bruschetta

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Tomato Bruschetta
Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!~Donna
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Ingredients
  • 1/2package Cutting Edge Culturesor you can use 1/2 cup kefir whey
  • 1 cup Waterfor mixing the culture
  • 4large tomatoesfinely chopped
  • 2cloves garlicminced
  • 1/4cup basilfresh, chopped
  • 1/2tsp Celtic Sea SaltI like to add more Celtic sea salt on top just before I serve it
  • 1/2tsp pepper
  • Waterfiltered or spring water
Servings: gallon
Units:
Instructions
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Place the tomatoes, garlic, basil, salt, and pepper in a large bowl and toss to combine.
  3. Add the mixture to a 2 quart glass or ceramic container that can be securely sealed.
  4. Add the Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
  5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days.
  6. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Recipe Notes

Note- It is best to use a starter culture when culturing tomatoes. I have found the salt method doesn't always work as well. These will last 3 months in the refrigerator.

CulturedFoodLife.com
4 Responses to "Tomato Bruschetta"
  1. Hello Donna,
    I have a glut of tomatoes as the season ends, and i have been looking for recipes online to ferment them. I like the look of your recipe (in fact, I have just ordered your book) and I have some kefir whey so I’m good to go but I am a bit confused about quantities. There are 2 quarts of liquid – but only 4 tomatoes? I have a bucket full of tomatoes to use! Can I pack the jar with lots of tomatoes, leaving a bit of space, and then pour the liquid in? Your help would be much appreciated as I am new to this!

  2. Donna:

    My husband and I absolutely LOVE these tomatoes! We have eaten them nearly every day since I first made them! We tend to eat the tomatoes before all of the wonderful liquid, can I add more tomatoes to the first batch or do I need to start over every time with a new 1/2 package of Caldwell’s starter culture? I haven’t wasted the liquid, I just don’t know if I can reuse it when I need to add more tomatoes! Your recipe above calls for 1/2 cup vs 1/2 package, how much is a half a package anyway? It is so hard to tell if I am using 1/4 or 1/2 a package. It would be much easier if it listed, 1/2 tsp or tablespoon or however much it needs to be. I just made my first batch of Kombucha with your Scoby, it’s delicious and so gratifying to see it grow a new Scoby! I really want to order the Kefir grains, but I am concerned about the heat and then keeping them alive when we travel. But I have used Body Ecology kefir starter with Raw milk and it has been terrific as well! Thanks for all you share with us and I hope to come to one of your classes one day!

    • Yes, you can add fresh tomatoes to the last batch and we do this all the time. That is 1/2 tsp not a 1/2 cup, Oh My! I fixed it this was an error. We moved all our recipe cards over to a new system and this must have got messed up.

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