Fermented Cherry Tomatoes are one of the best and easiest ways to preserve some of your cherry tomatoes in the garden. Fermented foods are also great for your overall health, especially for a healthy gut.
There are plenty of ways to consume and preserve tomatoes from the garden. I find myself snacking a ton while picking. I add fresh tomatoes to my salads, soups, stews, roast, smoothies, and many more. There are endless ideas, and tomatoes are so versatile. That is why I grew a lot of them this year.
Today, I am going to share a similar recipe from my easy pickled cherry tomatoes, which involves a fermentation process. If you haven't tried my Fermented Zucchini Recipe yet, you should also check it out.
Ingredients
- Cherry Tomatoes - Fresh and colorful ripe cherry tomatoes are your best bet for this recipe. Be sure that the tomatoes are not too ripe and still firm. Overripe cherry tomatoes produce sugar and will turn into alcohol.
- Salt - You can use kosher salt, sea salt, or my favorite Himalayan salt. Do not use iodized salt for this recipe.
- Herbs - I use basil, rosemary, and parsley, which are also fresh from the garden. You can use different types of culinary herbs you like (optional).
- Spices - This is optional,l but I highly recommend it. I added garlic, mustard seeds, and peppercorn for more flavor combinations.
How to Ferment Cherry Tomatoes?
Preserving tomatoes through fermentation is super easy. To ferment cherry tomatoes, start by washing them thoroughly and piercing them with a small knife.
- Place the tomatoes, herbs, and spices in a clean jar.
2. Make a brine solution by dissolving the salt in chlorine-free water. Stir until the salt dissolves completely.
3. Pour the brine over the tomatoes, ensuring they are fully submerged. Place a weight such as fermentation weight on the top to keep the tomatoes submerged. Cover with a lid. Place the jar in a room temperature and allow it to ferment for 5-7 days.
The longer you let it ferment at room temperature, the more tangy it will be. Taste them along the way and store them in the refrigerator when you get your desired level of tanginess flavor.
Storage Tips
Store them in the refrigerator. The cold temperature will slow down the fermentation process and help preserve their flavor. After fermentation, the flavors will continue to develop in the fridge. Make sure the tomatoes are fully submerged in their brine to prevent spoilage. Properly stored, fermented cherry tomatoes can last for a few months in the refrigerator.
Helpful Tips
- Clean everything from utensils and ingredients to avoid cross-contamination.
- Use fresh ingredients from the garden or farmer's market to ensure freshness and flavors.
- The recommended brine solution is 2 tablespoons salt and 4 cups of water. But you can taste and adjust the saltiness.
- Keep the tomatoes submerged by adding weight, such as a fermented jar lid, especially for the first 24 hours.
- Monitor them and keep an eye out for any signs of spoilage.
Questions and Answers
Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. Fermentation also promotes the growth of beneficial bacteria, known as probiotics.
Tomatoes are rich in the antioxidant lycopene, vitamin C, vitamin K, and folate. It is also known as good for the immune system, fights inflammation, is anti-cancer, and may promote glowing and healthy skin.
Fermented cherry tomatoes are small tomatoes that have undergone a fermentation process. They are submerged in a brine solution and left to ferment for a period of time, allowing beneficial bacteria to convert sugars into lactic acid, resulting in a tangy, sweet, and flavorful tomato.
Yes, properly fermented cherry tomatoes are safe and have a lot of health benefits specially for the gut. The fermentation process creates an acidic environment that inhibits the growth of harmful bacteria. When fermenting cherry tomatoes, be sure to use clean utensils, jars and wash your ingredients to minimize the risk of contamination. If the tomatoes develop an off smell, strange colors, or mold, it's best to discard them.
Fermented cherry tomatoes can be enjoyed on their own and in so many ways. They are a great addition to your salads, soups, sandwiches, and rice bowls, providing additional sweet and tangy flavors. You can also blend them into dips, spreads, or salsas, or use them as a topping for pizzas and bruschetta. The brine is also a tasty addition, and it is safe to eat. The possibilities are never-ending, be creative and explore different culinary combinations.
Why I think you will love this recipe
- Easy and simple to make.
- Minimal ingredients.
- One of the tastiest ways to preserve vegetables.
- Its fun and rewarding process.
- Fermented foods are rich in probiotics that are good for the gut and overall health. If you love more fermented foods, check out this easy kimchi recipe, easy sauerkraut recipe, and tepache drink recipe.
More Tomato Recipes
- Easy Pickled Cherry Tomato Recipe
- Salted Egg with Tomato Salad Recipe
- Mango Pineapple Pico de Gallo Recipe
- Shrimp Avocado Summer Salad Recipe
Fermented Cherry Tomato Recipe
Equipment
Ingredients
- 10 ounces cherry tomatoes
- 1 sprig cilantro
- 2 stems basil leaves
- 1 sprig rosemary leaves
- 3 cloves garlic smased
- 1 teaspoon peppercorn
- 1 teaspoon mustard seeds
- 1 cup chlorine-free water
- ½ tablespoon pink salt or sea salt
Instructions
- Wash and dry your pickling jars.
- Make the brine by dissolving the salt in the water. Use chlorine-free water. Chlorinated water for fermentation will slow or stop the growth of the beneficial lacto-bacteria and yeasts.
- Pack the herbs, garlic, and cherry tomatoes tightly into your jars and cover with brine, leaving about 1 inch of headspace. The brine should cover the vegetables at all times or else they will start to develop mold and your fermentation may be ruined.
- Secure the mason jar lid to the mason jar (but not too tightly in order to let some of the fermentation gasses escape) and set it in a location at room temperature, out of direct sunlight.
- Let the fermentation begin. It is ready in 5-7 days. For extra sour flavor, you can leave it on the countertop longer.
- Store in the fridge for up to six months.
Notes
Recipe Notes
- Clean everything from utensils and ingredients to avoid cross-contamination.
- Make sure all the ingredients are submerged into the brine to prevent mold, especially for the first 24 hours. Use cabbage leaves or fermenting lids that you can find in the store to push down the vegetables into the brine. So long as they remain under the anaerobic safety of the brine, they’ll be safe.
- Experiment with some herbs and spices you prefer. Basil is a good combination for tomatoes for example.
- You can adjust the saltiness of the brine. I find it safer to add enough salt to help the fermentation process safely; otherwise, it may create mold issues too.
Leave a Reply