Cedarbench Fermented Green Tomato

Name: Cedarbench Fermented Green Tomato
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (660 ml)
Cuisine: American
Ingredients: 500g tomato water Tomato Water; 50g baby spinach Spinach; 100g green tomatoes Green Tomato; ¼ tsp citrus kosho (1.25 ml) Yuzu Kosho; 1 tbsp tomato dashi (15 ml) Dashi; ¼ tsp xanthan gum (1.25 ml) Xanthan

Independent adaptation of a publicly published Mark Birchall recipe. Not affiliated with, sponsored by, or endorsed by Mark Birchall.

Tomato base for pasta, eggs, and seafood.

Ratio

Tomato Water 500 mlYuzu Kosho 1 mlDashi 15 mlXanthan 1 ml

Ingredients

Tomato Water — 500g tomato water
Spinach — 50g baby spinach
Green Tomato — 100g green tomatoes
Yuzu Kosho — ¼ tsp citrus kosho (1.25 ml)
Dashi — 1 tbsp tomato dashi (15 ml)
Xanthan — ¼ tsp xanthan gum (1.25 ml)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Cedarbench Fermented Green Tomato wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Mark Birchall — published sauce recipes in the PantryFlex catalog. Michelin 3* (Moor Hall, Lancashire); NRA Chef of the Year 2025 (supplementary).

Originally published as Fermented Green Tomato Sauce.

Adapted from a Mark Birchall recipe (Mark Birchall / Moor Hall (BBQ finish block)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mark Birchall / Moor Hall (BBQ finish block) (published as “Fermented Green Tomato Sauce”). Full citation lives in Provenance.

Companion jar