Also known as Champagne Tomatoes, fresh cherry tomatoes are fermented in a brine with Maldon Sea Salt. They add an incredible burst of lip-smacking tomato flavour to a variety of dishes, including these freshly shucked oysters! Recipe by Guy Turland.
1. Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.
2. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
3. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
4. Put in a cool and dark corner to ferment for 6-8 days.
5. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.
6. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.
