Sun-Dried fermented tomatoes
These sun-dried fermented tomatoes are truly delicious. If you make enough you can keep them in a jar of olive oil. Chances are though, they'll be gone before they make it to the jar.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Cherry tomatoes - a bowl full
- Kombucha 15 mls
- Mixed herbs - 1 tsp
- Salt and pepper - a shake
Method
Wash and combine the tomatoes with the kombucha, herbs salt and pepper.
Cover and leave to ferment for around 12 hours.
Drain off any excess water and place baking parchment on a baking tray.
If you live in a hot place leave out in the sun to dehydrate.
If you can't do them in the sun, you can dehydrate them in the oven. Keeping the oven door slightly open and on a low heat (50 degrees celsius) - dehydrating the tomatoes will take around 12-18 hours.