Fermented Tomato
Back to Risotto Nero del MareCooking
Step 1 of 14
Preparation
1 of 14
Wash and inspect the tomatoes carefully, removing stems and any damaged fruit. Quarter the large ones and halve the medium ones. Do not puree them: enough structure has to remain for the flesh and the liquor to be separated later.
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What you are cooking with
- 5 kg Ripe tomatoes, firm and very fresh
- 125 g Non-iodised sea salt, 2.5 percent of the prepared tomato weight
- 50 g Fresh garlic
- 25 g Fresh basil
- 5 g Coriander seed, lightly crushed
- 5 g Black peppercorns