Fermented Tomatoes

Fermented tomatoes are a great way to carry the garden's harvest months after the frost has come around. Use tomatoes from your own garden, the farmers market, or the grocery store to make this delicious ferment!

While nothing beats that fresh from the garden produce, fermenting is a great way to help preserve the harvest. I'm sure you're canning a ton as you do your best to avoid any waste. So give your canner, and yourself, a bit of a break with this fermented tomato recipe! It's good to have a little variety in the kitchen. New and exciting inspiration awaits with this on hand!

You can ferment an abundance of fruits and vegetables. I even ferment watermelon we buy from a local farmer!

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Jump to:

• What you need
• Fermented Tomatoes Uses
• What tomatoes are best to ferment?
• Materials
• Ingredients
• Fermented Tomatoes Recipe
• Notes
• Fermented Tomatoes

What you need

• Tomatoes - Any small variety of tomato you'd like will work for this recipe! Use tomatoes that are at their best. This means no blemishes or softness, the fresher the better!
• Salt - Kosher or Pickling Salt should be used for fermenting. Read the label to double-check check there is no iodine in the salt.
• Filtered water - Use filtered water for your fermenting recipes!
• Fresh basil - A sprig of fresh basil from your garden will add a lovely flavor to your fermented tomatoes.
• Black peppercorns - Black peppercorns will add flavor to your ferment!

Want to try out other fermented and pickled recipes? Check these out!

• Fermented jalapeños
• Pickled Quail Eggs
• Fermented Lemons
• Pickled Pineapple

Fermented Tomatoes Uses

You fermented tomatoes from your garden or from the farmer's market or grocery store and now you're thinking, "what do I do with these things?" Here are some delicious ideas to inspire you in the kitchen!

• Fermented ketchup - Whip up some fermented ketchup with these tomatoes!
• Salsa - Use these in your favorite salsa recipe.
• As a topping - Bruschetta and other such appetizers can be made with these in place of fresh tomatoes. Yum!
• Sauce - You can make a lovely pasta or pizza sauce from your fermented tomatoes!

Try using some of your abundance of cherry tomatoes to make Cherry Tomato Confit, Burrata Bruschetta, or Burrata Caprese!

What tomatoes are best to ferment?

Any small tomato varieties are best for fermenting, in my opinion, as you get a lot out of the whole process. They can easily fit in quart-size jars which is perfect!

Materials

• Quart-sized glass jar
• Reusable lid OR parchment paper with a metal lid
• Glass fermenting weight

Ingredients

• 4 cups filtered water
• 3 tablespoons pickling OR Kosher salt
• 1 sprig of fresh basil
• ¼ tablespoon black peppercorns

Fermented Tomatoes Recipe

1. Bring your water to a boil and add the salt. Stir until dissolved.

2. Remove the brine from the heat and allow it to cool to room temperature.

3. Place your sprig of basil and black peppercorns in the bottom of the jar.

4. Place your tomatoes into your jar over the basil and peppercorns. Leave a bit of headspace for the fermenting weight.

5. Pour the cooled brine over your tomatoes. Leave enough space to place a glass fermenting weight on top.

6. Place your weight.

7. Loosely cover with a reusable lid or use parchment paper between the jar and the metal lid.

8. Leave at room temperature for 5 days.

9. After 5 days, transfer to the refrigerator for 1-2 weeks.

10. After 2 weeks, enjoy for up to 6 months.

Notes

• Use pickling salt or Kosher salt. Read the label to double-check check there is no iodine in the salt.
• Only use unblemished, fresh tomatoes for the best results.