Fermented Cherry Tomatoes and Basil

The breakdown of sugars in fermented tomatoes gives them a delightful tangy flavor. (Mary Bryant Shrader)

If at any time you need a visual helping hand when fermenting the tomatoes in the following recipe, I’ve got you covered with a step-by-step video tutorial on my Mary’s Nest YouTube Channel.

Fermented Cherry Tomatoes and Basil

Prep Time: 10 minutes Fermentation Time: 14 days Total Time: 14 days, 10 minutes

Makes 2 quarts

• 1 half-gallon jar or 2 quart-sized jars
• 2 pounds fresh cherry tomatoes
• 10 leaves fresh basil
• 2 tablespoons coarse sea salt (see Recipe Note)

Wash tomatoes and basil. Remove any stems from the tomatoes, and for each tomato, use a toothpick to poke a hole in the tomato where the stem was originally.

Layer the tomatoes, basil, and salt in the jar(s), leaving an approximately 1-inch headspace at the top of the jar. If using 2 quart-sized jars, divide the ingredients evenly between the jars. Pack the mixture as tightly as possible without rupturing the tomatoes.

Fill the jar with chlorine-free water, making sure that the tomatoes are completely submerged.

You can place extra basil leaves and stems at the top of the jar on top of the tomatoes to help keep the tomatoes submerged under the brine.

Put a screw-top lid on the jar and tighten it. Place the jar in a bowl to catch any overflow as the tomatoes ferment. Next, place the jar in the bowl in a warm place in your kitchen or pantry out of direct sunlight.

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Each day, loosen the lid of the jar to allow carbon dioxide to escape. The good bacteria produce this gas during the fermentation process. Once the gas is released, retighten the jar lid.

After 2 to 3 days (or earlier), you will begin to see bubbles developing in the jar. At this point, refrigerate the tomatoes in the jar. The cooler temperature will slow the fermentation process, but it will continue. The lower temperature will also help to prevent the development of mold, which can be a problem with a summertime ferment, when temperatures are often warmer than ferments prefer.

The fermented tomatoes will be ready to eat in approximately two weeks, and they will stay fresh in your refrigerator for approximately six months. Ferments generally like to be stored at approximately 40 degrees F, so the top shelf of your refrigerator or your refrigerator door are the best storage locations. Alternative storage options include a cellar or root cellar, if those locations can properly maintain a temperature of approximately 40 degrees F.

Recipe Note: Alternative salt may be used, such as pink Himalayan salt. If the salt is fine ground, cut the amount of salt in half to 1 tablespoon. Make sure your salt does not contain any anti-caking agents. If the salt contains anti-caking agents, they will be listed in the ingredients on the packaging.