Recipe: Fermented Tomatoes on Bread

Dear friends of good taste and healthy eating! Are you looking for a new culinary discovery for your daily bread? Then we have just the thing for you: Fermented cherry tomatoes with garlic and basil. In this blog post, we will show you step by step how you can prepare this delicious recipe yourself. But before we get started, let's talk briefly about the fascinating topic of fermentation.

Why Ferment? A Brief Insight

Fermentation is a centuries-old method of preserving food while giving it unique flavor and health benefits. This process uses microorganisms such as bacteria, yeasts and molds to transform food under anaerobic conditions, i.e. without oxygen. This not only creates fantastic flavors, but also probiotics that are good for your gut health. If you want to learn more about the fascinating world of fermentation, we recommend our blog post "Getting started with fermentation - how to get started".

Recipe: Fermented cherry tomatoes with garlic and basil

What you need:

• 330 g cherry tomatoes, yellow & red
• 1 small garlic clove
• 1 sprig of fresh basil
• 600 ml of water
• 18 g sea salt (iodine & fluoride free)
• 750 ml Oleni Mason Jar

And this is how it works:

1. Prepare the brine : Start by boiling 600 ml of water and adding 18 g of sea salt. Stir well until the salt is completely dissolved. Then let the brine cool.

2. Sterilize : While the brine is cooling, sterilize the Oleni jar, the fermentation lid and the jar weight. This is important to ensure that no unwanted microorganisms get into your fermented product. Also, wash the tomatoes, the basil sprig thoroughly and peel the garlic clove.

3. Prepare tomatoes : Pierce the cherry tomatoes several times with a toothpick. Then place the tomatoes in the Oleni Mason Jar along with the basil sprig and the peeled garlic clove.

4. Start fermentation : Fill the prepared tomatoes with the cooled brine to about 2 cm below the rim of the jar. Place the jar weight on top so that all tomatoes are covered with water. Put the fermentation lid on and close the jar with the screw lid.

5. Fermentation and storage : Let the tomatoes ferment at room temperature for 3-5 days. After fermentation, you can put the tomatoes in the fridge to store them longer. The longer the tomatoes ferment, the more acidic they become - even in the fridge.

The fermented tomatoes take your snack to a new level. We like to eat them in combination with fresh farmhouse bread and buffalo mozzarella:

Recipe: Fermented tomatoes with buffalo mozzarella on crispy farmhouse bread

What you need:

• 2 EL fermented tomatoes
• 1 buffalo mozzarella or some (vegan) cream cheese
• 2 discs farmhouse bread
• olive oil
• basil
• tomato salt
• pepper

And this is how it works:

1. Cut the bread into slices and toast briefly on both sides in the toaster.
2. Bread with buffalo mozzarella/cream cheese, fermented tomatoes, olive oil, basil, tomato salt and Top with pepper and enjoy immediately.

Enjoy the unique taste and health benefits of this delicious treat. Bon appetit!