Make the most of a tomato glut with this simple fermenting technique.

Recipe: Jenny Garing

Use firm tomatoes for this recipe, and it is okay if they are still slightly green. Once they are fermented, they will be slightly fizzy in the mouth and incredibly tasty. Traditionally, they are served with hearty, meaty casseroles but try them with salads or chicken dishes.

INGREDIENTS

35g fine sea salt
25g caster sugar
½ tbsp allspice berries, bruised
½ tbsp black peppercorns
1 litre water
500g medium-sized tomatoes
1 tbsp dill
1 bay leaf
50g celery sticks and leaves, chopped

METHOD

Mix the salt, sugar, allspice and peppercorns into the measured water in a saucepan and bring to the boil.

Let the liquid cool down completely and infuse. Place the tomatoes and the other flavourings in a sterilised 2.5 litre preserving jar and pour over the cool infused brine.

Seal the jar and leave in a warm place in your kitchen (at about 25°C) for 1 week until the tomatoes start fermenting. Transfer to the fridge or a cellar.

They can be kept unopened for a year.

Love this story? Subscribe now!