End of Season Fermented Tomato Salsa

As my greenhouse is squeezing out the last of it’s tomato offerings, I’m feeling startlingly aware of the impending tomato respite and am desperate to eek out what I possibly can from this last crop.

Fermentation is such a wonderful way to continue to enjoy summer goods throughout the winter and to feed your gut with all the good bacteria it needs to battle through cold and stormy weather.

This fermented tomato salsa is a very simple one, using a ‘dry salt’ method, basically meaning that the good bacteria on the ingredients is allowed to proliferate, while the bad bacteria is inhibited by the salt. Once the ingredients has been allowed to ferment, you can pop it in the fridge and should be able to store it for up to 8 months.

This recipe is so versatile, but given it’s tangy salsa quality, I think it best complements creamy/soft/mellow flavours like white fish, avocado, mushroom, egg, creme fraiche, or as bruschetta etc. I’m also only giving you a basic version, but feel free to add your own twist with fresh herbs, lime zest, mango, red peppers, you name it. This is one for alll the family to enjoy.

INGREDIENTS

100g of tomatoes

10g of flaky sea salt

2 tbsp of live cider vinegar

1.5 tbsp of honey

1 small red chilli

ginger 2”

500g of tomatoes, roughly chopped

1 small onion, diced

1 small handful parsley (optional)

Disinfect a kilner jar with a clip top lid, or fermenting jar and set aside.

Blitz together 100g tomatoes, the salt, vinegar, honey, chili & ginger to make a paste.

Roughly chop the 500g tomatoes, onion and parsley (if using) and, using a wooden spoon, mix through the paste. Clean the outside of your jar and leave to ferment, out of the fridge for 2-3 days, until it tastes tangy and salsa-y. Move to the fridge and enjoy for months to come.

Beautiful beetroot

This is a really nice recipe for a quick, nutritious and delicious lunch. I particularly like it because I’m a little piggy and it fills me up nicely, stopping me from jumping on all the snacks.

I’ve just started growing beetroot (on my windowsill I might add- you can keep up with my progress on my Instagram).

Why I love beetroot?

Beetroot is a source of dietary nitrate, which has been discovered as having potential benefits in cardiovascular health; numerous studies show that its’ consumption can significantly reduce systolic and diastolic blood pressure. (Webb et al, 2008; Lundberg et al, 2008; Jajja et al, 2014; Hobbs et al, 2013)

Clearing out toxins/ illnesses? Beetroot also contains important phytochemical compounds such as ascorbic acid, carotenoids, phenolic acids, flavonoids as well as betalains which have high anti-inflammatory capabilities and is classified as one of the ten plants with the highest antioxidant activity (Zielińska-Przyjemska et al, 2009; Vulić et al, 2014; Pavlov & Georgiev, 2005; Baião et al, 2017).

Basically, if it isn’t already a super-food, it should be. This isn’t to say that if you eat beetroot, you will turn invincible, but it does contain many supportive nutrients for health and well-being.

Breadcrumbs (make a batch of these and keep them in the freezer)

200g white bread- or gf (about 6 slices)

3/4 cup fresh herbs (1 or a mix of parsley/ thyme/ lemon rind/ oregano/wild garlic/ fennel seeds)

2tbsp grated Parmesan

3tbsp olive oil

pinch of salt

Blend all of above together (I use the chopper attachment of my hand-blender) and store in freezer.

Roasted Crispy Beetroot with Lentils and Gorgonzola- serves 2

4 beetroots- steamed for 30mins and peeled

30g Gorgonzola/ other blue cheese.

Herbs: Corriander, mint, spring onions (sliced) and wedge of lemon for garnish.

To serve: 2 cups of lentils, cooked according to packet instructions

Preheat oven to 200C.

Cut the beetroot into quarters and arrange on a baking tray. Crumble the Gorgonzola on top and sprinkle the herbed breadcrumbs all over. Drizzle 2tsp of light and mild olive oil over and put into the oven for 15-20mins, until the breadcrumbs are golden and the cheese is melted.

Serve with lentils, lemon and herbs and a mixed leaf salad.

I’d love to hear your own beetroot recipes! Beetroot bread anyone??