Fermented Ketchup - Batch #03


Fermented Ketchup - Batch #03


The start of something special! I love ketchup/tomato sauce (whatever you want to call it) but I know it’s not good for me. Introducing a healthy version! This probiotic, alive and wildly fermented sauce was made using the roma tomatoes from Andrew Muscat in the Hawkesbury. We’re lucky to have this sauce really as this year’s summer was a disaster for any organically grown produce - too much rain and tomatoes are not friends!

The tomatoes were fermented with garlic and then blended with toasted spices, vinegar and a bit of extra sugar to give it that sweet richness. Serve with hot chips, eggs, steak sandwich, sausages or whatever you use your regular tomato sauce with.. I won’t judge! This sauce was made in limited quantities and won’t come around again till summer tomato harvest in NSW.


Roma Tomatoes (Muscat Family Farm, Hawkesbury, NSW)

Garlic (Owl Farm, Braidwood, NSW)

Salt (Olssons, SA)

Red Wine Vinegar (Lirah, QLD)

Brown Sugar (CSL, QLD)


Serving Suggestions

Anywhere you would use Heinz Ketchup! Serve with homemade chips or mix with mayonnaise to make a homemade cocktail sauce. Lather over bread with grilled sausages and onions! Or have with eggs - I won’t judge!