A clever recipe

Fer­mented tomatoes bor­lotti beans & chick­peas

The Simple Things - - FRESH -

Serves 4


for the fer­mented tomatoes

1 tsp ta­ble salt 50ml rice wine vine­gar 50ml bal­samic vine­gar 1 tsp agave syrup 1 tbsp tomato purée Stalks from 1 bunch basil (re­tain leaves if fol­low­ing full recipe, see be­low) 6 ripe tomatoes

1 To fer­ment the tomatoes, mix all in­gre­di­ents to­gether, apart from the tomatoes. Add 100ml of cold wa­ter.

2 Prick the tomatoes all over with a skewer, then place in a con­tainer or jar and cover with the liq­uid.

3 Loosely cover and leave in a slightly warm, dark place for a min­i­mum of 4 days.

Cook’s note You can find the full recipe on our blog: thes­im­plethings.com/ blog/tomato-recipe.

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