Fermented tomatoes

Ingredients for 1 servings:

• 1 liter of water
• 50 g sea salt or rock salt, without anti-caking agent
• 1 kg tomatoes, various colors, shapes and sizes
• 3 garlic cloves
• 1 bulb(s) of spring onion(s), red
• 2 Pepper, red and green
• 2 bay leaves
• 1 sprig(s) rosemary
• 3 stalks basil, small leaves
• 1 tsp black peppercorns

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 5 minutes; Total time approx. 3 days 35 minutes

for a glass with a capacity of 1700 ml

Mix water and salt and bring to a boil briefly, then let cool. Remove the stems from the tomatoes and wash them. Peel the garlic cloves and spring onions, trimming the green parts. Place the spices and herbs in the clean jar, then layer the tomatoes, garlic cloves, and onions. Pour the cooled salted water over the tomatoes. Put the lid on and weigh it down with a glass weight. Let the mixture ferment for about 2-3 days, until small bubbles rise. Then close the jar tightly and check periodically for any bubbles/gases that are still forming. Store the jar in a cool place, either in the cellar or in the refrigerator. After removing the mixture, reseal it tightly and store it in a cool place.