Fermented Piccolo cherry tomatoes with black pepper and thyme
- Side
- 4
- 15 minutes plus 8-10 days for fermentation
These fermented Piccolo cherry tomatoes are made with a 5% sea salt brine, and left for over a week until bubbly and effervescent. Perfect served over toast or spooned over a salad, this is a great way to preserve leftover tomatoes.
Ingredients
Metric
Imperial
Fermented Piccolo cherry tomatoes
- 600g of Piccolo cherry tomatoes
- 1 handful of thyme sprigs
- 1 tbsp of coriander seeds
- 1 tbsp of black peppercorns
- 700ml of filtered water
- 35g of sea salt
Method
To a large sterilised jar, add the Piccolo cherry tomatoes along with the fresh thyme and aromatics
- 600g of Piccolo cherry tomatoes
- 1 handful of thyme sprigs
- 1 tbsp of coriander seeds
- 1 tbsp of black peppercorns
Mix together the filtered water with the sea salt to make a brine
- 700ml of filtered water
- 35g of sea salt
Pour the brine over the tomatoes, making sure to submerge them fully
Cover the jar with a lid, then store in a cool, dark place for 8–10 days, making sure to open the lid and release the fermentation gases twice a day
After 8-10 days, the tomatoes will be fermented and bubbly. Open the jar and use as desired, then re-seal the opened jar and store in the fridge for up to three months
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