Salsa from surplus tomatoes
Many tomatoes are thrown away simply because they are not the correct size or shape or have minor aesthetic flaws. In addition, tomatoes cannot be kept fresh for so long, which creates perishable surpluses at times of oversupply. To prevent this waste, the tomatoes can be processed and the storage life is extended by means of fermentation.
VIVES University of Applied Sciences conducted research into fermentation, as part of the Bioboost project, and developed, among other things, a tasty and healthy salsa.
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