Ingredients

Units

4-6 tomatoes 6-8 cloves garlic 100g green and/or red chillies, deseeded and quartered 1 handful of Italian parsley 1/2 tsp ground coriander seeds (or 1 tsp whole coriander seeds) 1/4 tsp ground cumin (or 1/2 tsp cumin seeds) 1 tsp dried oregano 2 small onions, halved juice of 2 lemons 1 1/2 Tbsp fine sea salt 1/4 cup filtered water

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Instructions

1. First, remove the skin from the tomatoes: bring a pan of water to a boil, place tomatoes into the water, and simmer for a few minutes until the skins begin to blister. Take out of the water and cool slightly, then remove skins. Chop into 1cm cubes, and place in a large bowl.

2. Place chillies, garlic and parsley into a Thermomix bowl and chop 3 sec/speed 7.

3. Add onions and chop 3 sec/speed 5.

4. Add all ingredients to a large bowl and mix together, then place into a large, clean, glass jar. (I like to use clip-seal preserving jars.)

5. Press down with a wooden pounder or meat hammer and add a little more filtered water if necessary to cover the veggies. The top of the veggies should be at least 1 inch below the top of the jar.

6. Cover tightly with lid and keep at room temp for 2-3 days before transferring to the fridge.

Notes

Lasts for up to a year in the fridge.
Don’t stress about whether it’s ‘off’ or not – you will know if there’s anything wrong with fermented veggies because they’ll smell so bad you won’t want to eat them. This recipe is super simple, and I’ve never had it go ‘off’.