Fermented Cherry Tomatoes with Basil

Cherry Tomatoes

Yum, the garden is overflowing with cherry tomatoes. You pick one day and it seems like there are that many more the next day. You have made cherry tomato marinara sauce, cherry tomato salsa, cherry tomato appetizers and the list goes on and on. Even the grandkids can’t keep up with eating all of them. Don’t despair, here is one more fun recipe to try. This is a recipe for all of you fermenters out there or those that want to give fermenting a try.

Ingredients & Supplies

Cherry Tomatoes, rinse and poke a skewer through the tomatoes

Basil, rinsed and coarsely torn

Good quality sea salt (Never use iodized salt when fermenting)

Quart jar, be sure it is sterilized

Fermenting lid or just a canning jar lid


Place 4-5 basil leaves in the bottom of the quart jar

Place about 3-4 inches worth of tomatoes into the jar

Top the tomatoes with another layer of basil, about 4-5 leaves

Then another layer of tomatoes

Top the tomatoes with 2 strips of peppers folded and pushed down into the jar around the tomatoes to keep the tomatoes from floating up

Mix 1/2 quart non-chlorinated water with 1 1/2 tablespoons sea salt and stir to dissolve.

Pour this saltwater mixture over the tomatoes to completely cover them.

Place either a fermenting lid that will let gases escape as the mixture starts to ferment or just a canning lid that is loosely screwed on will work as long as you are sure to release the gasses each day.

It is very important to be sure that your ferment stays covered with your salt brine liquid.

Place your jar in a bowl to catch the liquid because as it ferments it will tend to push the liquid out

Leave the jar on the counter for about 5-6 days and then start to check for flavor. The ideal temperature for fermenting will be about 75 degrees F. If it is warmer it will ferment faster and if it is cooler, of course, it will be slower. You just have to watch yours to see how it reacts.

If you make these let me know how you like it.

We enjoy it as a spread!