fizzy, sweet and a little sour: how to make fermented cherry tomatoes, fermented food so good for you 

fermented cherry tomatoes recipe by Gourmet Project


fermented food

I’m making a lot of fermented food these days.After finding out how beneficial they are, how could I miss this cooking project?

I’m fermenting everything, I mean everything I like. But I also encountered a few things I didn’t like. Coconut water kefir, which smelled too much like yeast 😬, even if I added lavender. And fufu, made of green plantains: maybe I didn’t match it well, maybe I need to try it in a soup, like a saw somewhere… Any ideas/suggestions?

Finally, I found my way out through fermented food, with my beloved cherry tomatoes. And learned how to ferment tomatoes.


fermented food: cherry tomatoes

Course healthy
Cuisine international
Servings 16 oz jar
Author Claudia Rinaldi | Gourmet Project


  • enough cherry tomatoes to fill in the jar
  • 16 oz mineral water 450 gr
  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 4-6 basil leaves I had basil flowers so I used those
  • 2-3 sprigs fresh oregano
  • 1 garlic clove
  • a toothpick
  • a 16 oz jar clean and sterilized


  1. Clean tomatoes. Peel and cut in 2-3 the garlic clove.
  2. In a saucepan bring water, sugar and salt to a simmer, whisk and turn off the heat. Let chill to room temperature.
  3. Place garlic, basil and oregano on the bottom of the jar. Pierce each tomato with the the toothpick and fill in the jar.
  4. Pour the water mixture until you completely cover the tomatoes. Try to fix tomatoes to avoid any floating. If you can't, add some fermenting weights or a smaller jar to keep everything down.
  5. Cover with a cheesecloth (or any cloth), fixed with an elastic band and set in a dark place. Let fermentation begin. Wait 4 days, but check now and then for any floating ( not good). On the 4th day taste a tomato. Is it sweet, acidic and fizzy? Good, if not wait a couple more days.
  6. Refrigerate up to a couple of months.

enjoy fermented food



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