These fermented tomatoes are really easy to make and most of the time needed is fermenting time. Besides no rare gadgets nor ingredients are needed. The fermented tomatoes are ideal to eat spread over a toast or a slice of fresh homemade bread. For this recipe we chose our favorite sourdough bread. Skip to the recipe.
Fermented food is a stable of the eastern European cuisine, where my great-grandparents came from. This recipe was handed down to me by my father. It is a family recipe that is passed on from one generation to the next, though I must admit that I think I’m the only one in my generation that knows it.
The fermented tomatoes are really tasty and the flavor gets better with time, it never lasts really long at home. But if you can contain yourself of eating them and keep them for at least 6 months, I assure you that the flavor gets unique.
If someone is afraid about raw garlic and the possibility of botulism, you can sautee it and it won’t affect the end result terribly.
Something that is important is being aware of the formation of mold, in which case you have to throw everything away. And always remember to sterilize the jar appropriately.
Yeast can be formed on top, it is white and sometimes some white liquid is also formed. You can remove the yeast and it is still good to eat, in the worst case scenario it may add a bitter taste. This might happen when they are not with oil, if this happens, remove the yeast and cover them with oil and let them continue fermenting this way.
I hope you try this family recipe and let me your commentaries!
- 4 cups of tomatoes (any type will do)
- up to 2 tbsp of coarse salt
- 1 cup of sunflower oil
- dry parsley
- dry oregano
- chili flakes
- one head of garlic
- 10 bay leaves
- They last a long time, up to one year. The more it ages, the better it tastes. If raw garlic is a concern to you, you can sautee it before using it.
- It is important that it is sunflower oil because olive oil solidifies in the refrigerator and it gets difficult to eat.
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