Tomato Ketchup from 'Mastering Fermentation' | Serious Eats : Recipes


  • 3 cups canned or homemade tomato paste
  • 2 teaspoons unrefined fine sea salt
  • ¼ cup Worcestershire sauce
  • ½ cup raw, unfiltered apple cider vinegar
  • 6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup

1 Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight. Remove the cheesecloth and secure an airtight lid. Refrigera...

View full recipe at SpringPad


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