12-MONTH FERMENTATION CHALLENGE: Month #10 – FERMENTED TOMATOES RECIPE / HOW TO FERMENT TOMATOES / TOMATO FERMENTATION
If you’ve ever spent hours canning tomatoes, you’re going to be completely blown away by this “oh-so-incredibly-easy”, “I can’t believe it’s true” Lacto-fermented tomatoes recipe. Did you know you are able to can quarts and quarts of fresh tomatoes in just minutes – maybe even seconds? That’s because the tomatoes actually do the work themselves. It’s almost like magic. Now, if only I could find a way to make my tomatoes pick themselves from their vines and march into my ready canning jars.
So, how does tomato fermentation work? Instead of pressure canning your tomatoes, you’ll save tonnes of time and energy by fermenting them instead. All you have to do is throw your fresh, clean tomatoes in a jar and cover them with a saltwater brine. You let them sit on your counter for several weeks and they do all the work of fermenting. When they’re done, you simply store the jars in your fridge or somewhere cool and these delicious and tangy fermented tomatoes will last for up to a year.
You can get fancy and add basil, oregano, garlic (or whatever spices you like), and then use these fermented tomatoes to make spaghetti, marinara, or even pizza sauce.
Pressure canning just can’t compete with the flavor of these fresh-from-the-garden fermented tomatoes. Of course, fermented foods are also packed with beneficial probiotic bacteria that may boost your immune system, improve your digestion, reduce inflammation and detoxify your body. What more could you ask for from a few simple tomatoes?
HOW TO FERMENT TOMATOES: A STEP-BY-STEP GUIDE
SUPPLIES:
- 1 quart mason jar
- plastic Ziploc bag
Fermented Tomatoes
- 1 lb medium tomatoes or enough to tightly fill your jar (I used Roma tomatoes)
- 2 cloves garlic
- A handful of basil and parsley
- 3 tbsp unrefined sea salt in 2 cups of unchlorinated water
STEP 1
Wash your tomatoes and herbs.
STEP 2
Mix the salt and water together and pour into your jar.
STEP 3
Add the garlic and herbs to the jar.
STEP 4
Pack in your tomatoes as tightly as possible so that you can’t possibly fit in one more (without breaking the tomatoes, of course), leaving an approximately 1-inch headspace at the top of the jar. You want to ensure the tomatoes are completely submerged under the brine.
STEP 5
Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
STEP 6
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 3 weeks. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remains submerged. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
STEP 7
Once the tomatoes are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for up to a year.
FAQ – HOW TO FERMENT TOMATOES
WHAT ARE LACTO-FERMENTED TOMATOES?
Lacto fermentation is the ancient art of pickling long before there was canning. Basically, vegetables are fermented by lactic-acid bacteria, which are found on the surface of all fruits and vegetables. How does it work? During fermentation, bacteria eat the vegetable’s sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. The process doesn’t require heat so you retain all of the raw vegetable’s vitamins, minerals, and enzymes.
WHAT ARE THE BENEFITS OF LACTO-FERMENTED TOMATOES?
You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of bacteria compared to 50 million to 10 billion per pill.
One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating a few fermented tomatoes. I think you will too!
WHAT DO FERMENTED TOMATOES TASTE LIKE?
Pressure canning just can’t compete with the flavor of these fresh-from-the-garden fermented tomatoes. They’re tangy and delicious on their own or you can add your favorite herbs to the recipe such as basil, oregano, garlic or thyme.
HOW MUCH SALT IS IN LACTO-FERMENTED TOMATOES?
Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.
WHY DO I NEED TO USE SO MUCH SALT? I’VE HEARD SALT IS BAD FOR ME.
Once again, health experts are changing their minds. Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recent study, after study, after study, after study have found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.
WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED TOMATOES?
The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that’s inhospitable to bad bacteria so as long as your tomatoes remain under the anaerobic safety of the brine, they are safe to eat. But any exposed portion will not be.
HOW DO I KNOW IF MY TOMATOES HAVE FERMENTED?
You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and the tomatoes will soften a bit.
HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED TOMATOES?
If you are using mason jars, you will need to “burp” your fermented tomatoes. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?
Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.
HOW LONG WILL MY FERMENTED TOMATOES SIT ON THE COUNTER?
There isn’t a cut-and-dry date for when fermented tomatoes are done. It depends on the temperature of your home and how tangy you like your fermented tomatoes. It takes about 3 weeks.
HOW LONG DO LACTO-FERMENTED TOMATOES LAST?
Fermented tomatoes will keep refrigerated for up to a year.
HOW DO I STORE FERMENTED TOMATOES?
Store your fermented tomatoes in jars with the lids tightened in the fridge or other cold storage. They will keep for about a year.
Fermented tomatoes – The fastest way to can tomatoes
Equipment
- 1-quart mason jar
- plastic ziploc bag
Ingredients
- 1 lb medium tomatoes or enough to tightly fill your jar I used Roma tomatoes
- 2 cloves garlic
- A handful of basil and parsley
- 3 tbsp unrefined sea salt in 2 cups of unchlorinated water
Instructions
- Wash your tomatoes and herbs.
- Mix the salt and water together and pour into your jar.
- Add the garlic and herbs to the jar.
- Pack in your tomatoes as tightly as possible so that you can’t possibly fit in one more (without breaking the tomatoes, or course), leaving an approximately 1-inch headspace at the top of the jar. You want to ensure the tomatoes are completely submerged under the brine.
- Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
- Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 3 weeks. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remains submerged. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
- Once the tomatoes are finished fermenting, remove the plastic bag, tighten the lid, and store in the fridge or other cold storage. They will keep refrigerated for up to a year.
Enjoyed this fermented tomato sauce? Check out my other recipes in the 12-month Fermentation Challenge series:
Month #9 – HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 – EASY FERMENTED BELL PEPPERS & TOMATO LEAF “SALSA”
Month #7 – SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER
Month #6 – SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 – EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 – LACTO-FERMENTED RADISHES WITH DILL
Month #3 – FERMENTED GINGER CARROTS
Month #2 – FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 – LEMON GINGER WATER KEFIR
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