Fermented Tomatoes

Are you looking to boost your tomatoes in both nutrients and flavor?  If so, then look no further!  These Fermented Tomatoes mixed with other ingredients and spices are not only great tasting, but also work wonders for your gut health as a nutritional powerhouse!

This recipe makes 1 quart.

Ingredients for Fermented Tomatoes:

• 4 medium sized tomatoes.
• 12 tablespoons of freshly chopped coriander.
• 12 tablespoons of chopped parsley.
• 6 tablespoons of chopped dill.
• 3 garlic cloves.
• 1 tablespoon of salt for the brine.  We like to use Celtic Sea Salt, but any other premium brand works as well.

Directions for Fermented Tomatoes:

1. Cut a cross on top of all four tomatoes with a sharp knife.  Make sure the crosses are cut deep enough into the tomatoes to allow for the spices and other ingredients to be stuffed in.  Just make sure the cut doesn’t go through the tomato completely.
2. Mix the filling in a bowl: coriander, parsley, and dill.  Chop or press the garlic before mixing it in with the rest of the ingredients.
3. Fill your tomatoes with the herb mixture, then place them in a 1-quart jar.
4. Now make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this 1-quart batch.
5. Fill your 1-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the tomatoes under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the tomatoes are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!