Recreated Fermented Cherry Tomatoes

[Albert Sailhorst]

Fermented vegetables, like Pickles and Sauerkraut, are probiotic and healthy for you! Personally, I enjoy pickling peppers, pickles, green tomatoes and making dill pickles and sauerkraut. It is remarkably easy! All you need is a quart jar and some fermentation lids and springs made by Ball (there's other things you can use, but I find the lids and springs to be easy).
Below is a pic and recipe for pickled cherry (or other salad type) tomato that I have started.



Cherry Tomatoes Fermented

• 2 cups cherry tomatoes, washed
• 2 cups water
• 1½ tablespoons salt
• 5 cloves peeled garlic, optional
• 8 leaves fresh basil, optional

Instructions

1. Measure the water in a measuring cup. Add the salt and stir. Set this brine aside for a few minutes until the salt has dissolved.

1. Place the cherry tomatoes in a clean, 4-cup jar or larger, along with garlic cloves and basil, if using. Pour the brine over the tomatoes. To submerge the tomatoes in brine, place a small weight inside the jar, such as a small glass bowl or a small glass yogurt jar. If the brine begins to overflow, remove some. Close the jar and place it on a plate to catch any brine that might bubble out of the jar during active fermentation.
2. Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer. Do not leave them at room temperature as they will turn alcoholic quickly.
3. After emptying the jar of the tomatoes, make a second batch by adding more fresh cherry tomatoes to the brine. This second batch will ferment much quicker in the culture-rich brine. Check them every day until they are ready.

 

[John Winn]

I just eat mine fresh off the vine with the basil and garlic and wash 'em down with some good wine. Kind of seems like the same thing but different.

 

[Albert Sailhorst]

I just eat mine fresh off the vine with the basil and garlic and wash 'em down with some good wine. Kind of seems like the same thing but different.

I hafta agree that fresh from the vine is best! What kind of wine do you like with them?

 

[donna]

Looks good to me. Always liked pickled vegies and other things my Granny made.

 

[Trout and Apples]

Fermented vegetables, like Pickles and Sauerkraut, are probiotic and healthy for you! Personally, I enjoy pickling peppers, pickles, green tomatoes and making dill pickles and sauerkraut. It is remarkably easy! All you need is a quart jar and some fermentation lids and springs made by Ball (there's other things you can use, but I find the lids and springs to be easy).
Below is a pic and recipe for pickled cherry (or other salad type) tomato that I have started.

View attachment 551427

Cherry Tomatoes Fermented

• 2 cups cherry tomatoes, washed
• 2 cups water
• 1½ tablespoons salt
• 5 cloves peeled garlic, optional
• 8 leaves fresh basil, optional

Instructions

1. Measure the water in a measuring cup. Add the salt and stir. Set this brine aside for a few minutes until the salt has dissolved.

1. Place the cherry tomatoes in a clean, 4-cup jar or larger, along with garlic cloves and basil, if using. Pour the brine over the tomatoes. To submerge the tomatoes in brine, place a small weight inside the jar, such as a small glass bowl or a small glass yogurt jar. If the brine begins to overflow, remove some. Close the jar and place it on a plate to catch any brine that might bubble out of the jar during active fermentation.
2. Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer. Do not leave them at room temperature as they will turn alcoholic quickly.
3. After emptying the jar of the tomatoes, make a second batch by adding more fresh cherry tomatoes to the brine. This second batch will ferment much quicker in the culture-rich brine. Check them every day until they are ready.

Just for my edification - were cherry tomatoes being grown in America in the 1860s?
I am old enough to remember [I think] when they first became available in grocery stores.

 

[Trout and Apples]

Looks good to me. Always liked pickled vegies and other things my Granny made.

Pickled garlic is my favorite, but I enjoy carrots, okra, beets, and onions.
NO NO to the jalapeno, pickled or otherwise.

 

[John Winn]

I hafta agree that fresh from the vine is best! What kind of wine do you like with them?

We like a dry white - e.g. pinot gris or maybe a viognier. Those are good with sweet things and citrus things or with pasta or white sauces.

We grow Sungolds. They're like candy.

 

[Albert Sailhorst]

Just for my edification - were cherry tomatoes being grown in America in the 1860s?
I am old enough to remember [I think] when they first became available in grocery stores.

Nope. They were genetically developed in 1973.

 

[KianGaf]

Im a big fan of fermented foods. I go to my local east European superstore to get Kefir (sour milk drink) and Sauerkraut. They are supposed to be very good for you.

 

[Rhea Cole]

Nope. They were genetically developed in 1973.

Interesting. The tomatoes Cortez brought back circa 1520 were small & yellow like a cherry tomato,

 

[Rhea Cole]

The "Large Red" was listed in the Shaker's catalog in 1843. During the 1860's it was the most common tomato.

This kind of tomato makes for beautifully shaped slices. Can make a remarkable presentation.

You can have some of your own.

Link:

49183 - Large Red

85 days. (Indeterminate) [Original seed from the USDA. Historical notes by Hank and Linda Trent. Prior to the Civil War, one of the most commonly grown and best documented tomato varieties in the country. Listed in the 1843 Shaker seed catalog at New Lebanon, NY, the Large Red tomato is vital...

seedracks.southernexposure.com

 

[nc native]

Fermented vegetables, like Pickles and Sauerkraut, are probiotic and healthy for you! Personally, I enjoy pickling peppers, pickles, green tomatoes and making dill pickles and sauerkraut. It is remarkably easy! All you need is a quart jar and some fermentation lids and springs made by Ball (there's other things you can use, but I find the lids and springs to be easy).
Below is a pic and recipe for pickled cherry (or other salad type) tomato that I have started.

View attachment 551427

Cherry Tomatoes Fermented

• 2 cups cherry tomatoes, washed
• 2 cups water
• 1½ tablespoons salt
• 5 cloves peeled garlic, optional
• 8 leaves fresh basil, optional

Instructions

1. Measure the water in a measuring cup. Add the salt and stir. Set this brine aside for a few minutes until the salt has dissolved.

1. Place the cherry tomatoes in a clean, 4-cup jar or larger, along with garlic cloves and basil, if using. Pour the brine over the tomatoes. To submerge the tomatoes in brine, place a small weight inside the jar, such as a small glass bowl or a small glass yogurt jar. If the brine begins to overflow, remove some. Close the jar and place it on a plate to catch any brine that might bubble out of the jar during active fermentation.
2. Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer. Do not leave them at room temperature as they will turn alcoholic quickly.
3. After emptying the jar of the tomatoes, make a second batch by adding more fresh cherry tomatoes to the brine. This second batch will ferment much quicker in the culture-rich brine. Check them every day until they are ready.

Those tomatoes would be right at home in my homemade pasta sauce. I've never tried any canning but this is something I would be interested in trying.

 

[13 IL Cav & 64 GA Inf]

Fermented vegetables, like Pickles and Sauerkraut, are probiotic and healthy for you! Personally, I enjoy pickling peppers, pickles, green tomatoes and making dill pickles and sauerkraut. It is remarkably easy! All you need is a quart jar and some fermentation lids and springs made by Ball (there's other things you can use, but I find the lids and springs to be easy).
Below is a pic and recipe for pickled cherry (or other salad type) tomato that I have started.

View attachment 551427

Cherry Tomatoes Fermented

• 2 cups cherry tomatoes, washed
• 2 cups water
• 1½ tablespoons salt
• 5 cloves peeled garlic, optional
• 8 leaves fresh basil, optional

Instructions

1. Measure the water in a measuring cup. Add the salt and stir. Set this brine aside for a few minutes until the salt has dissolved.

1. Place the cherry tomatoes in a clean, 4-cup jar or larger, along with garlic cloves and basil, if using. Pour the brine over the tomatoes. To submerge the tomatoes in brine, place a small weight inside the jar, such as a small glass bowl or a small glass yogurt jar. If the brine begins to overflow, remove some. Close the jar and place it on a plate to catch any brine that might bubble out of the jar during active fermentation.
2. Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer. Do not leave them at room temperature as they will turn alcoholic quickly.
3. After emptying the jar of the tomatoes, make a second batch by adding more fresh cherry tomatoes to the brine. This second batch will ferment much quicker in the culture-rich brine. Check them every day until they are ready.

Sounds absolutely horrible for my taste.

 

[7th Texas Mounted Rifles]

Interesting. The tomatoes Cortez brought back circa 1520 were small & yellow like a cherry tomato,

Interesting… I knew he was introduced to them by the Aztec - but never knew any of the details.

Your description reminds me of our 'pasture tomatoes' which you certainly wouldn't want to eat (It's a Nightshade!)

 

[Rhea Cole]

Interesting… I knew he was introduced to them by the Aztec - but never knew any of the details.

Your description reminds me of our 'pasture tomatoes' which you certainly wouldn't want to eat (It's a Nightshade!)


View attachment 578842

It is a bit weird that both potatoes & tomatoes are in the nightshade family. It goes to show what a thousand years of cultivation can do. I have been reading a history of the Maya, who were the first to cultivate & name tomatoes along with chilis, chocolate & black beans. Add in potatoes from the Andes & corn from highland Mexico… what did Europeans eat before 1500?

 

[7th Texas Mounted Rifles]

It is a bit weird that both potatoes & tomatoes are in the nightshade family. It goes to show what a thousand years of cultivation can do. I have been reading a history of the Maya, who were the first to cultivate & name tomatoes along with chilis, chocolate & black beans. Add in potatoes from the Andes & corn from highland Mexico… what did Europeans eat before 1500?

I hear ya!

The european version of the 'three sisters' - rye, barley and oats, haha.

The western hemisphere had the 'superior' grains and legumes, I suppose!