Preserved Tomatoes

Preserved Tomatoes

Dry-brine, lacto-fermented tomatoes

Fermenting is a delicious way to preserve tomatoes, especially cherry tomatoes. The resulting ferment can be as strong or as mild as you like. Once fermented the tomatoes will store in the fridge for 6 – 8 months.

Tomatoes preserved this way are equally delicious eaten as they are on a slice of toast, bruschetta style or in a salad. They are also delicious to use in a cooked tomato sauce or added to a casserole as the Autumn progresses.

The seasonings are optional, but I really like a little pepper, a few cloves of garlic and torn basil. Simply add or remove according to your taste.

Preparation time: 15 minutes
Fermenting time: 5 days – 2 weeks

Ingredients:
1 x 1kg bulk pack cherry tomatoes
A few twists of black pepper
2 cloves of garlic
2 stalks of basil (or more)
20g sea salt

1. Give the tomatoes a light wash and drain well in a colander, then prick each tomato once with a knife. This helps the juices flow for the fermentation.

2. Peel the garlic and tear the basil into large chunks.

3. Measure 2% by weight of sea salt (for the 1kg this will be 20g) and gently mix with the tomatoes and aromatics in a large bowl.

4. Pack everything into a 1.5 litre preserve jar. Gently press everything down but not so hard that the tomatoes burst. The juices will begin to flow fairly quickly.

5. Put a fermentation weight on the top and close the jar. Keep this in a stable environment, out of direct sunlight and around 18°C – 22°C if possible, for the microbes to thrive.

6. After a day or so there should be a decent amount of juice gathering in the jar. Make sure to keep the tomatoes submerged.

7. Release the gathering gas each day for the first week or so, then after that only when necessary. Do not be tempted to ‘burp’ more regularly.

8. After the first 5 – 7 days give the liquid a taste and see what you think. As soon as it is to your liking put the jar in the fridge to stop the fermentation.

Enjoy!