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Butter sauce with lacto-fermented cherry tomatoes

Lacto-fermenting the tomatoes produces a very delicate acidity that is a perfect base for a butter sauce.

Makes 800g.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
cherry tomatoes
20
g
salt
15
ml
red wine vinegar
300
g
butter
as needed
salt

Scale recipe

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