This delightfully simple recipe captures the fresh, summery flavours of grape tomatoes and basil for you to enjoy long after the leaves have fallen.
Fermented Grape Tomatoes
- 4 cups (1L) grape tomatoes, washed and hulled
- 4 cups (1L) water
- 4 tbs (60ml) salt
- Fresh basil leaves
- Poke each tomato with a toothpick to allow the brine to penetrate the skin. Place the prepared tomatoes in your Mortier Pilon fermentation jar.
- Place a basil leaf between every inch of tomatoes (every 3-4 cm), then cover the mixture with salt. Make sure to leave at least 3/4 of an inch (2 cm) of headspace between the tomatoes and the rim of the jar.
- Let the mixture ferment at room temperature, covered, for at least 4 days. If after 24 hours, liquid is not covering the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.