FERMENTED TOMATOES

FERMENTED TOMATOES

These little fellas are a delight.

I make them every summer.

Tangy, sweet, sour, briny, tingling taste.

The brine can be used in dressings with some good olive oil and extra herbs.

Ragus, soups, sauces - add a splash of the brine for acidity and a few of the fermented toms.

Recipe:

Make sure your tomatoes are firm and not too ripe/soft. They will hold their texture better.

1 litre clean jar

  • 500g tomatoes (small, firm)

  • 4 garlic cloves, sliced

  • 3 sprigs worth of fresh oregano/basil leaves

  • 1 x bay leaf

  • 1 tsp black peppercorns

  • small pinch of chilli flakes

  • Brine: 4% salt and 1% sugar. 1 litre of filtered water with 40g sea salt dissolved in it and 10g raw cane sugar or just use a 2% salt brine

Add the aromatics/spices to the jar.

Gently prick each tomato with a toothpick to let the brine penetrate.

Add your tomatoes but don’t pack too tightly, so they maintain their shape.

Pour in the brine. Leave a little headspace.

Form a lid on the top to keep the tomatoes submerged with a few celery leaves/stalks.

Add a little weight to keep all under the brine. Close the lid.

Keep at room temp for 3-5 days. Taste. If cooler temps, they might need a little longer. Look for the brine going slightly cloudy too.

Bubbles are good!

When they are to your liking, pop them in the fridge.

Julia Goddard