Fermented Cherry Tomatoes are quite possibly the most delightful little gems you can have tucked away in your fridge. Imagine plump, juicy cherry tomatoes transformed into tangy, probiotic-rich morsels that burst with flavor and vibrancy. This simple method preserves summer’s bounty while infusing every tomato with irresistible herbal and garlicky notes. Whether you’re a fermentation beginner or a seasoned fermentista, this recipe is a joyful exercise in patience that pays off in unmatched taste and color on your plate.

Fermented Cherry Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of staples to create Fermented Cherry Tomatoes, each one playing a starring role in the final result. The ingredients are refreshingly straightforward but chosen for the perfect balance of tang, aroma, and freshness.

Cherry Tomatoes: Choose ripe, unblemished tomatoes for the best burst of flavor and texture once fermented.
Garlic Cloves (smashed): Adds a subtle spice and aromatic backbone that melds beautifully with the tomatoes.
Fresh Dill or Basil: Lends vibrant, herbal complexity that perfumes the brine and infuses the tomatoes.
Whole Black Peppercorns (optional): If you like a gentle heat and deep aromatic bite, don’t skip these.
Sea Salt (non-iodized): The magic ingredient that draws out moisture, kickstarts fermentation, and protects your ferment from spoilage.
Filtered Water: Ensures a clean, pure environment for friendly bacteria—skip the tap if it’s chlorinated!

How to Make Fermented Cherry Tomatoes

Step 1: Prep the Tomatoes

Start by giving your cherry tomatoes a good rinse under cool water, removing any stems and leaves. For best results, pierce each tomato once with a clean toothpick. This tiny step helps prevent them from splitting during fermentation and gives the good bacteria a jumpstart. You’ll thank yourself later for the perfect, just-soft-enough texture.

Step 2: Pack the Jar

Using a tall, clean quart-sized jar, layer in your cherry tomatoes along with the garlic, dill or basil, and optional peppercorns. Pack everything in gently but firmly, leaving as little empty space as possible while ensuring the tomatoes stay whole. The herbs and garlic nestle between the tomatoes, infusing every morsel as the flavors mingle.

Step 3: Mix and Pour the Brine

In a separate bowl, dissolve the sea salt fully in the filtered water to create your brine. Pour this over the tomatoes until they are completely submerged. The brine is your fermentation safeguard, promoting that magical tanginess and preserving the tomatoes to perfection.

Step 4: Keep Everything Submerged

This step is crucial—use a fermentation weight or set a smaller clean jar inside the larger one to make sure all tomatoes remain below the brine’s surface. Anything poking out above can lead to spoilage, and we want every tomato to be transformed with that lovely tart flavor.

Step 5: Fermentation Time

Cover the jar with a cloth, fermentation lid, or a loose-fitting regular lid (to let built-up gases escape). Place the jar in a cool, dark spot at room temperature, ideally between 65 and 75°F. Over the next 5 to 7 days, the brine should become cloudy and tangy, signaling that fermentation is bustling along. Check your Fermented Cherry Tomatoes daily—skim off any harmless surface scum and always keep the tomatoes submerged.

Step 6: Taste and Store

After 5 days, taste a tomato. When they’ve reached your preferred level of tanginess, seal the jar with a tight-fitting lid and move it to the refrigerator. This halts fermentation and preserves your newfound treasure for up to two weeks—if they last that long!

How to Serve Fermented Cherry Tomatoes

Garnishes

Fermented Cherry Tomatoes look stunning sprinkled with a touch of flaky sea salt and a scatter of fresh chopped herbs right before serving. A drizzle of grassy olive oil adds richness and a glossy finish, while a twist of black pepper accentuates their complex flavor.

Side Dishes

These tangy beauties pair perfectly with creamy cheeses like burrata or fresh mozzarella, and they shine when nestled next to thinly sliced prosciutto, seeded crackers, or just-crisp toast. A handful tossed in a leafy salad or alongside grilled fish or roasted vegetables transforms any meal.

Creative Ways to Present

Channel your inner entertainer! Skewer Fermented Cherry Tomatoes on cocktail picks for a vibrant appetizer, pile them atop bruschetta, or muddle them into savory cocktails like a Bloody Mary. Even chopped into salsas or spooned over grain bowls, their color and kick instantly brighten the plate.

Make Ahead and Storage

Storing Leftovers

Once your Fermented Cherry Tomatoes reach their peak tanginess, they keep happily in the fridge for up to two weeks. Always keep them submerged in their brine, and remember to use clean utensils when serving to avoid introducing unwanted bacteria.

Freezing

While technically possible, freezing isn’t recommended. The vibrant texture and zippy flavor that make Fermented Cherry Tomatoes special can be lost after thawing, as freezing tends to soften them and dull their brightness.

Reheating

You’ll want to enjoy these straight from the fridge or at room temperature; reheating isn’t necessary and can destroy the probiotic benefits you worked so hard to cultivate.

FAQs

Can I use different types of tomatoes?

Absolutely! While cherry tomatoes offer the perfect bite-size and sweetness, small plum or grape tomatoes work well, too—just make sure to pierce them before fermenting.

How do you know if Fermented Cherry Tomatoes have gone bad?

If you spot mold, detect a rotten smell, or notice a slimy texture, it’s safest to discard the batch. Cloudy brine and fizzy bubbles are healthy signs of fermentation, but trust your senses if anything looks or smells off.

Do Fermented Cherry Tomatoes need a fermentation weight?

Using a fermentation weight or a smaller jar keeps the tomatoes safely submerged, which is key for success. If you don’t have a purpose-made weight, improvise with a clean, zipped baggie filled with brine or a well-washed stone.

Is it okay if the brine turns cloudy?

Yes! Cloudiness is a positive sign that the fermentation process is underway. This is just the beneficial bacteria doing their job to create fantastic flavor and healthy probiotics.

Can I add spices or flavorings?

Definitely—feel free to experiment! Try adding mustard seeds, coriander seeds, or even a slice of hot chili for a touch of heat and extra character. Each variation adds a new level of excitement to your Fermented Cherry Tomatoes.

Final Thoughts

I can’t imagine my fridge without a jar of these Fermented Cherry Tomatoes waiting to jazz up my next meal or snack. If you’re even a little bit curious about fermentation, this is the recipe to try—simple, forgiving, and so rewarding. Bring tangy, juicy bursts of flavor to your table and discover just how addictive these little tomatoes can be!

Fermented Cherry Tomatoes Recipe

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4.6 from 14 reviews

Author: Emma
Total Time: 10 minutes plus 5–7 days fermenting
Yield: 1 quart 1x
Diet: Vegan

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Description

Learn how to make delicious fermented cherry tomatoes at home with this easy recipe. These tangy and probiotic-rich tomatoes are perfect as a snack, in salads, or alongside cheese and charcuterie.

Ingredients

Scale

Ingredients:

2 cups cherry tomatoes
2 cloves garlic, smashed
2 sprigs fresh dill or basil
1 teaspoon whole black peppercorns (optional)
1 tablespoon sea salt (non-iodized)
2 cups filtered water

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Instructions

Rinse the cherry tomatoes: Wash the cherry tomatoes and pierce each one with a clean toothpick.
Pack the jar: Pack the tomatoes, garlic, herbs, and peppercorns tightly into a clean quart-size jar.
Prepare the brine: Dissolve sea salt in filtered water to make a brine. Pour the brine over the tomatoes.
Ferment: Place a weight inside to keep the tomatoes submerged. Cover and let ferment at room temperature for 5–7 days.
Check daily: Ensure tomatoes stay submerged and skim off any surface scum if needed.
Taste and store: Taste after 5 days and refrigerate once fermented to your liking.