{"id":90124,"date":"2021-09-10T07:00:06","date_gmt":"2021-09-10T11:00:06","guid":{"rendered":"https:\/\/www.hobbyfarms.com\/?p=90124"},"modified":"2021-09-08T10:12:24","modified_gmt":"2021-09-08T14:12:24","slug":"fermented-bruschetta-makes-delicious-use-of-summer-tomatoes","status":"publish","type":"post","link":"https:\/\/www.hobbyfarms.com\/fermented-bruschetta-makes-delicious-use-of-summer-tomatoes\/","title":{"rendered":"Fermented Bruschetta Makes Delicious Use Of Summer Tomatoes"},"content":{"rendered":"<p class=\"p1\">When <a href=\"https:\/\/extension.missouri.edu\/publications\/g6461?p=1\" target=\"_blank\" rel=\"noopener\">growing your own tomatoes<\/a>, it seems that they take eons to ripen. However, once they do, it\u2019s game on! It\u2019s as if they all ripen at the same time and suddenly, you\u2019re overwhelmed with tomatoes.<\/p>\n<p class=\"p1\">It\u2019s a fight against time to figure out how to use them up and\/or preserve them before they spoil.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">In our household we make tomato soup, spaghetti sauce, salsas, BLT sandwiches, tomato sandwiches and tomato salads. We eat them sliced and salted for snacks; we roast tomatoes. Tomatoes go on or in pretty much anything and everything else we can think of.<\/p>\n<p class=\"p1\">But one of our very favorite recipes to make with the abundance is bruschetta. My daughter will gobble up a bowl with crunchy toasted baguette before I even sit down at the table.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">As I was making batch number 526 of bruschetta this summer, it occurred to me that it would probably make a delicious <a href=\"https:\/\/www.hobbyfarms.com\/10-tips-fermentation\/\" target=\"_blank\" rel=\"noopener\">ferment<\/a>, and boy was I right. Fermented bruschetta is really easy too!<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\"><em><b>Yield<\/b>: 1 pint<\/em><\/p>\n<h2 class=\"p1\"><b>Ingredients<\/b><\/h2>\n<ul>\n<li class=\"p1\">2 cups diced tomatoes, any variety you have (mix it up)<\/li>\n<li class=\"p1\">2 tbsp. chopped fresh basil<\/li>\n<li class=\"p1\">2 cloves garlic, finely minced<\/li>\n<li class=\"p1\">1\/2 tsp. sea salt<\/li>\n<li class=\"p1\">1\/4 cup fresh lemon juice<\/li>\n<\/ul>\n<p>Mix prepared ingredients together and transfer to a clean pint canning jar. If you have a small fermentation jar weight, add it to the jar to hold down the produce under the juices.<\/p>\n<p>Wipe off the rim of the jar with a clean dampened towel. Add the canning jar lid and tightly screw on the ring.<\/p>\n<hr \/>\n<p style=\"text-align: center;\"><strong>Read more: <em><a href=\"https:\/\/www.hobbyfarms.com\/how-to-save-tomato-seeds-from-your-gardens-tomatoes\/\" target=\"_blank\" rel=\"noopener\">Save seeds from your garden tomatoes! This video shows you how.<\/a><\/em><\/strong><\/p>\n<hr \/>\n<h2 class=\"p1\"><b>Fermentation<\/b><\/h2>\n<p class=\"p1\">This is a very short ferment, with the duration being between 24 to 48+ hours. The bruschetta is delicious after it\u2019s mixed together. But as it ferments, the flavors grow and meld together.<\/p>\n<p class=\"p1\">Ferment at room temperature, ideally between 60 to 75 degrees F (15 to 23 degrees C) and keep out of direct sunlight.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Taste test after 24 hours to determine if the fresh flavors have transformed enough to your liking. If not, let it go another day or day and a half and taste test again. Once fermentation is complete, transfer the jar to the refrigerator.<\/p>\n<p class=\"p1\">This ferment is best enjoyed within 2 weeks.<\/p>\n<h2 class=\"p1\"><b>Side Notes<\/b><\/h2>\n<p class=\"p1\">Enjoy this fermented bruschetta as you would any regular unfermented bruschetta. Spread on a grilled crunchy baguette, mix into pasta or pile over a protein.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p class=\"p1\">Consider stirring in parmesan cheese, balsamic vinaigrette or a little red wine vinegar before serving.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s tomato time, so use those ripened, garden-grown beauties to make some fermented bruschetta! This recipe will show you how.<\/p>\n","protected":false},"author":10492,"featured_media":90129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10459,65],"tags":[],"class_list":["post-90124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v24.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermented Bruschetta Makes Delicious Use Of Tomatoes - Hobby Farms<\/title>\n<meta name=\"description\" content=\"It&#039;s tomato time, so use those ripened, garden-grown beauties to make some fermented bruschetta! 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