“This is quite the experience: the tomatoes turn beautifully fizzy on the tongue, crazily so if you leave them to ferment for a fortnight,” says food writer Mark Diacono.

“You can spice them how you like: here, all the spices from a classic garam marsala quietly infuse the brine and then the tomatoes. The result is gentle but clear, each spice singing its note in a choir of soft sourness.”

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Garam masala cherry tomatoes from Ferment by Mark Diacono
Garam masala cherry tomatoes (Mark Diacono/PA)
Garam masala cherry tomatoes from Ferment by Mark Diacono
Print Recipe
Nutrition Facts
Garam masala cherry tomatoes
Amount Per Serving
Calories 208 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 11712mg509%
Potassium 1769mg51%
Carbohydrates 42g14%
Fiber 13g54%
Sugar 16g18%
Protein 10g20%
Vitamin A 3141IU63%
Vitamin C 148mg179%
Calcium 278mg28%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

Garam masala cherry tomatoes

Keep a jar of these in your fridge for pasta, toast toppings or side dishes.
Prep Time10 minutes
Fermenting time14 days
Total Time14 days 10 minutes
Course: Side Dish
Cuisine: British
Servings: 1 jar (700ml)
Calories: 208kcal
Author: Mark Diacono

Equipment

  • Jar

Ingredients

  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander seeds
  • 1 tbsp fennel seeds
  • 6 cardamom pods seeds only
  • 2 cloves
  • 625 g cherry tomatoes washed and stems removed
  • 400 ml 5% brine

Method

  • Lightly bash the spices to encourage them to release their scent and flavour.
  • Fill the jar with the tomatoes and add the spices.
  • Pour the brine to within no nearer than two centimetres of the rim. To make the 5% brine, use five grams salt for every 100ml water. It is easiest to dissolve salt in hot water, yet ideally the brine should be cool when poured over the ingredients. It helps to dissolve the salt in a quarter to a third of the water as boiling water, stirring vigorously, before adding the rest as cold water.
  • Secure the lid and leave to ferment out of direct sunlight in a warmish place, lifting the top at least once a day to release any pressure, and inverting to encourage the spices to mix.
  • After five days, taste a tomato: it should be salty sharp spicy, slightly fizzy and delicious. Give it a few more days if you want the flavour to develop.

Nutrition

Calories: 208kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 11712mg | Potassium: 1769mg | Fiber: 13g | Sugar: 16g | Vitamin A: 3141IU | Vitamin C: 148mg | Calcium: 278mg | Iron: 12mg

Ferment by Mark Diacono is published by Quadrille. Photography by Mark Diacono.

Ferment: Slow Down, Make Food to Last (From Scratch)
  • Amazon Kindle Edition
  • Diacono, Mark (Author)
  • English (Publication Language)

Last update on 2024-02-15 / Affiliate links / Images from Amazon Product Advertising API

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