Fermented Cherry Tomatoes
This is a great way to store your glut of tomatoes as they work perfectly in so many dishes from salads to pasta. But best of all these little bombs of tomato just explode in your mouth.
Thank you to: @dorsetseasalt
Ingredients and Method
Ingredients
- 500g Cherry tomatoes
- ½ Small red onion thinly sliced
- 2 Sprigs of tarragon
- 1tbsp Chill Dorset Sea Salt
- ½ Litre Water
Method
- Put your tomatoes, onions, peppercorn, and tarragon into your Kilner® jar and leave to one side with the fermentation glass weight on top.
- In a saucepan add your water and your chilli Dorset sea salt, heat gently, string until your salt melts.
- Leave until cool, then add your brine to your jar. Screw on the lid to your silicon airlock valve and let ferment at room temperature out of direct sunlight for 5-7 days.
- Once fermented decant into smaller Kilner® jars and store in the fridge.
- These tomatoes will keep for up to 2 months in the fridge, Best to use them for salads in the first 2 weeks while they are still firm but great for cooking with after that as they get a little softer.
Recipe Tips
You need firm but ripe tomatoes for this recipe of any colour you like.
