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Fermented Tomato Sauce

By Ritamarie Loscalzo

Fermented Tomato Sauce


Fermentation decreases the glucose concentration of the food because the “Bugs” eat it.  It also reduces lectins and oxalates in the dish, making them more suitable for people who have difficulty digesting them.  It also provides beneficial microbes and can improve the state of the microbiome.  

Here’s a recipe for fermented tomato sauce.  Start with any raw tomato sauce recipe and ferment for 8-10 hours.  It’s yummy and so good for your gut. 


7-8 Roma tomatoes, cut into pieces 

1 tablespoon Italian seasoning 

1-2 teaspoons garlic powder 

1-2 tablespoons basil 

Pinch oregano 

Pinch Himalayan salt 

¼ teaspoon kelp 

1 tablespoon tomato powder


1. Put Roma tomatoes, Italian seasoning, 1 teaspoon garlic, 1 tablespoon basil, pinch oregano, pinch salt, ¼ teaspoon kelp in food processor, leaving some texture.

2. Add 1 tablespoon tomato powder and process.

3. Taste. Add more garlic powder, basil, and salt if desired and process.

 To ferment: 

Add 1 teaspoon of bifidobacteria to the sauce and allow to ferment for 8-10 hours at 90-100 degrees ( in a yogurt maker, dehydrator, or oven with the light on and heat off). 

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