Fermented tomatoes are a great way to preserve small bits of the abundant crop for snacking, salads, appetizers and more.
Making lacto-fermented cherry tomatoes is an easy preservation project that only takes a few minutes to pull together and less than a week to ferment.
Cherry tomatoes are a perfect vegetable for fermenting because they are abundant, come ripe in batches small enough to preserve, and can be eaten up fast enough to make several batches in a season.
Garden harvests can be boom or bust. Sometimes things come in all at once and other times they trickle in slowly. Sometimes we can keep up with the fresh eating and other times we need help and inspiration in preserving the abundance.
The Ultimate Guide to Preserving Vegetables by Angi Schneider is just the book to inspire your preservation efforts. The cookbook is divided by vegetable and each includes recipes for canning, dehydrating, fermenting, and freezing.
Recipes are practical and delightful. Preserves you can and will use not just allow to sit in the pantry unused. There are plenty of ideas that will make for great gifts as well, allowing you to share your garden harvest.
There are sauces and soups, chips and powders, jams and pickles, and so much. You’ll find plenty to keep your family fed and let absolutely nothing go to waste.
How to Customize
Included below is the most basic recipe for fermented cherry tomatoes. Basil and garlic are included because they go so well with tomatoes. However, one could skip the herbs and leave them plain, if desired.
Dried spices can also be added for different flavors. Consider adding a teaspoon of coriander or celery seed for example.
Use cherry tomatoes that are firm in texture for this recipe. Softer or overripe tomatoes have a tendency to get a little mushy – while not bad, it’s not exactly the best texture either.
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- 1 Pound Cherry Tomatoes
- 2 Cloves Garlic
- 6-10 Fresh Basil Leaves
- 1 Tablespoon Salt
- 2 Cups Water
- Put the tomatoes, garlic, and basil in a clean wide-mouth quart jar.
- Mix the salt and water to make a brine.
- Fill the jar with the salt water brine, making sure to cover the tomatoes, leave room for fermenting weight.
- Put a weight on top of the tomatoes to keep them submerged under the brine.
- Place a fermentation lid on the jar and place the jar on a plate or bowl to catch any overflow.
- Set the jar in a cool, dark place out of direct sunlight for 3 to 6 days. Taste the tomatoes after 3 days and ferment longer if needed.
- When the fermented tomatoes are done, remove the fermentation lid and place a storage lid on the jar.
- Store in the refrigerator and eat up within 6 months.
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Amount Per Serving: Calories: 23Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1597mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
We try but cannot 100% guarantee these results.