Chef Jenny Bast (Catering Creations) prepared a fermented tomato vinaigrette for audience sampling during her session on fermentation as part of Art of Catering Food 2024, which she served alongside scallops and panko.
Photo courtesy Dana Gibbons Photography/AGNYC Productions, Inc.
Fermented Tomatoes
Recipe courtesy Chef Jenny Bast, Catering Creations
Ingredients
Method
- Weigh out tomatoes and place in bag for vacuum sealer. In separate small container, weigh out salt and add to the bag. Toss lightly together. Vacuum seal with 35 seconds or roughly 90%.
- Place on shelf in a warm environment that maintains a temperature between 75 to 80 degrees F. Leave for 6 to 8 days until the bag is stiff. Be careful since leaving it for longer than needed will cause the bag to explode.
- Open the bag - the aroma should be light and sweet with a slight tang. If there is a foul smell, discard immediately and begin process over. Place contents in blender. Blend until smooth and put through chinois. Keep in airtight container for up to 2 weeks in fridge or place in freezer.
*Use whatever you have from summers best heirloom tomatoes to tomatoes that are borderline going to the wayside in your walk-in. This is a great way to extend the value of products that otherwise could be wasted.
Fermented Tomato Vinaigrette
Recipe courtesy Chef Jenny Bast, Catering Creations
Ingredients
Method
- Combine all ingredients in blender except the water and oil. Blend on low for 45 seconds and turn speed up to medium. Slowly drizzle in the canola oil. If it starts to tighten too much add in a bit of the water. Due to the salt content and acidity of the fermented tomato juice, no salt nor vinegar is required in this vinaigrette.
- Place in an airtight jar and leave to ferment for at least one week.
*Koji is an inoculated rice or grain with Aspergillus oryzae, another amazing microorganism when it comes to food. Shio koji is made by combining koji, salt, and water.
