Fermented Tomatoes (How to Ferment Cherry Tomatoes)

Mason jar with rosemary, garlic, bay and cherry tomatoes.

5 from 2 votes

Fermented Tomatoes (How to Ferment Cherry Tomatoes)

Fermented Tomatoes are delicious, tangy and a great way to use up and transform homegrown or farmer’s market cherry tomatoes in the summer months. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. All you need are a few simple and fresh ingredients as well as time.

Prep Time15

Ferment Time5

Total Time5 15

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

Toothpick
¾ quart mason jar (24 fl oz mason jar)
Fermentation weight
Fermentation lid or airlock
Regular canning jar lid

Ingredients

2 cups Fresh unchlorinated water
1 tbsp Kosher salt, sea salt or pickling salt
2 Pints Cherry tomatoes - or other small tomatoes
1-2 Garlic cloves
1 Rosemary sprig
1 Bay leaf

After Fermentation is Complete

1-2 tbsp White vinegar - Optional, see note

Instructions

Prepare the saltwater brine. In a large measuring cup or jug, combine the water with salt. Mix well to dissolve the salt.
Prick the cherry tomatoes. Using a toothpick, poke a few holes in each cherry tomato. This will help the brine penetrate.
Pack the jar. To your mason jar, add the garlic cloves, cherry tomatoes, bay leaf and rosemary sprig. Feel free to use smaller/larger jar(s) depending on how many cherry tomatoes you have.
Add the fermenting weight. Add your fermentation weight to the jar, making sure that it does not go above the rim of the mason jar.
Pour the brine. Carefully pour the brine solution in the jar, making sure all the tomatoes are submerged.
Apply the fermentation lid and ferment. Twist on the fermentation lid. Ferment the cherry tomatoes for at least 5 days away from direct sunlight. On day 5, taste the cherry tomatoes. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.

Notes

Refer to the post above for step-by-step recipe photos.

A few Important ingredient notes:

Fresh Tomatoes: Cherry tomatoes work perfectly in this recipe. You can also use small grape or cocktail tomatoes. I wouldn’t use larger tomatoes. You can also use green cherry tomatoes.
Herbs: I recommend using woody herbs. Bay leaf and rosemary work nicely, but you can also use oregano and thyme. You could also use fresh basil if you want.
Salt: When fermenting, use kosher salt, pickling salt, or sea salt. Avoid using table salt as it has added iodine which may affect fermentation.
Garlic: I love using garlic in all my ferments but the choice is up to you.
Vinegar (optional): At the end of this ferment, I like using neutral white distilled vinegar as it won’t affect the overall flavor, but feel free to use another acid like white wine vinegar, apple cider vinegar, or even lemon juice or lime juice.

Other additions: coriander seed, sliced onions, peppers or black peppercorn.

This is a pretty straightforward and easy recipe, but if this is your first time fermenting, I highly recommend you read the short lacto-fermentation process explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.

This recipe is best made with the freshest ingredients possible (organic produce is ideal for fermentation).

Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.

Try some of my other lacto-fermented vegetables and fruit recipes: Fermented radishes, fermented jalapenos, sauerkraut, fermented red cabbage, fermented carrots and fermented hot sauce.

Nutrition