Background
This experiment, started on July 22, 2025, documents three variations of blackened tomatoes. The tomatoes are seconds from Maple Bank Farm in Roxbury, Connecticut. Being riper, they contain more sugars, which is likely beneficial for the blackening process. The goal is to compare the results of three preparations: one with salt and Koji, one with just Koji, and a control batch with only tomatoes.
Recipe
Ingredients
Variation 1: Salt & Koji
- 155g Tomatoes
- 16g Koji
- 8g Kosher Salt
Variation 2: Koji Only
- 150g Tomatoes
- 15g Koji
Variation 3: Tomato Only
- 209g Tomatoes
Equipment
- Kitchen Scale
- Vacuum Sealer
- Dehydrator
Instructions
-
Preparation
Cut the tomatoes into roughly one-inch pieces, removing the hard part of the stem but keeping the seeds and pulp. -
Mixing
For the first variation, combine the tomatoes, Koji, and salt. For the second, combine just the tomatoes and Koji. -
Draining
For the tomato-only batch, remove some of the excess juice that has separated from the solids. -
Sealing
Vacuum seal each of the three batches separately. -
Incubation
Place the sealed bags in a dehydrator.
Notes and Observations
- The experiment began at 10:36 PM on July 22, 2025.
- The Koji used is Rhapsody Foods white miso koji. The salt is non-iodized Kosher salt.
- For the first batch, the tomato water released during cutting was not included in the initial weight. The 5% salt was calculated from the total weight of the tomatoes and Koji.
- For the third batch, the weight was reduced from an initial 221g to 209g by removing some juice, as there was no Koji to absorb the excess moisture.
- The leftover tomato juice and tops were saved for another use.