This Way of Preserving Tomatoes is AMAZING

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In this video, I show you my fermented tomatoes recipe to preserve them and also improve the taste to make sauce or add to other recipes and cooking for inner health and goodness.
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)

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Опубликовано:

8 сен 2020

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Комментарии : 797

@ismailniyaz5167 3 года назад

That moment when you spread that tomato on the toast was honestly one of the most satisfying foodie moments ever.

@sumfesh8574 3 года назад

7:39 you're welcome

@9and7 3 года назад

No kidding, watching is really going to make me nuts...

@heatherreis7839 3 года назад

Haha i couldnt stop laughing at that part. Turned it into a food porn 😂

@bkaiser593 3 года назад

Oh my goodness

@callonthenameofjesus1459 11 месяцев назад

That moment is why I now have 2 gallon jars of tomatoes on my counter...that was epic and made my mouth water. 😂😋

@hervva 3 года назад

important: do not use salt with iodine, fermentation goes often wrong (written from Poland - where we ferment all the cabbage and cucumbers we can find ;) )

@LittleTiger11 3 года назад

Hi, can you please tell me more about iodine?

@stevefromthegarden1135 3 года назад

@@LittleTiger11 your typical table salt contains iodine. The iodine will interfere with the fermentation. You want to use a natural sea salt, pickling salt or kosher salt

@LittleTiger11 3 года назад

@@stevefromthegarden1135 oh good to know, I didn't know... Thank you!

@reginamolloy3397 3 года назад

any tips on sauerkraut, we didn't know how long to ferment, we left several days trying to get rid of the bitter taste. We love watching how you guys store and ferment your food.

@hervva 3 года назад

@@reginamolloy3397 i make fermented cabbage in a plastic fermenting bucket, about 15kg, or 20 kg and i let it ferment at warm temp (at home) about a week but then i take it out to cold temp (my balcony, we have winters below 0 C) fermentation slows but is still going. We tipically make it in late september, but start eating it about november and keep eating all winter. In spring it tastes very different

@001jonpeterson 3 года назад

"If it smells rancid...my boys have just come home." I honestly thought a comparison between spoiled tomatoes and stinky teenage boys was coming! 😂

@christaylor9095 3 года назад

Yeah...missed opportunity there 🤣

@petat13 3 года назад

😂

@JesusSaves86AB 3 года назад

I thought the same thing, especially considering his sense of humor.

@JerryB507 3 года назад

If your fermented tomatoes smell like teenage boys, you probably should discard them. The tomatoes not the boys.

@davids4063 3 года назад

@@JerryB507 but if your boys smell like fermented tomatoes... That means they are eating healthy.

@juandeagdz3648 3 года назад

I really love your content I started gardening 2 years ago when I was 16 because of you and I think it's the greatest way to pass time in a useful thing, thank u 🖤

@dallassukerkin6878 3 года назад

It is a skill that will serve you well as time goes on, good sir. I learned how to garden with my father when I was young and the things you learn early on seem to stick with you for life :).

@jeremygonzalez3042 3 года назад

Hi, there are very old varieties that after centuries of growing have been grown just for this purpose, i live in Mallorca spain and there is a variety here which without any preservation or without refrigeration can be kept up to 2 years just been kept hung in a pantry or cool area, similar to onions or garlic, they are called “tomates de ramallet” can be bought online if anyone is interested.

@JesusSaves86AB 3 года назад

That's excellent information, it's a shame Amazon and other sites are banning international seed sales, it's ridiculous, anything to control food (people).

@julesl6910 3 года назад

Cool thank you

@drpookles 3 года назад

@@JesusSaves86AB some species of plants, planted in the wrong area, can cause long term ecosystem problems. People have damaged local, native plants, buying invasive species. It's detrimental to local habitats. It's not all "food control".....

@jeeves6490 3 года назад

@@drpookles Ssshhh, don't incite the paranoid. It's not just about the plants, insects can be transported the same way and destroy ecosystems, industries and regions.

@amapola1163 3 года назад

@@drpookles we are talking about tomaatos here, hardly an "invasive" species for heavens' sake !

@18Bees 3 года назад

My life became happier when I started growing my own food and introducing bees. I’ve even grown an amazing relationship with my neighbors. 😎❤️

@reginamolloy3397 3 года назад

Any tips on attracting bees? We've not had any luck here in Johannesburg, South Africa.

@JuanCarlos-vr3bs 3 года назад

@@reginamolloy3397 grow some trees like paulownia tomentosa or robinia pseudoacacia

@plantsoverpills1643 3 года назад

Regina, can you grow “lamb’s ear” or “borage” there?

@soapsoilandsunshine3241 3 года назад

@@reginamolloy3397 Easy, grow your own. My near neighbour has a bee hive and my garden just loves it. I have also just bought a hive and am awaiting the arrival of bees.

@plantsoverpills1643 3 года назад

hudson, Ignoring is the new good neighbour fence; cheaper too!

@russellgibbon8621 3 года назад

Mark, it´s almost 3 weeks since I watched your video and made my own version, complete with airlock. Just tried one, spread on my own sourdough bread, just like yours. Superb. Your description is very accurate, it comes out like a tomato paste, with the flavour enhanced many times over. Thank you! This is a permanent addition to our diet.

@terryleebo 3 года назад

I made fermented tomatoes for the first time a few years ago. I mixed them with pearl onions. I never thought about making a sauce. I ate them as a snack, it was great.

@celticfiddle7605 3 года назад

I love it when someone makes a meal and then takes a bite and eats it, stops, grins, and then says "Oh wow!" It truly is one of the joys of life to eat delicious food. Thank you for your efforts to encourage us to grow our own.

@1d1hamby 3 года назад

You can use some of the liquid from an old batch of fermented food to supercharge the new batch so it doesn't take as long and cut down on some of the salt for those like me that are very sensitive to it. I like to keep a jar of fresh garlic fermenting just for supercharging and flavoring the next batch and flavoring for cooking.

@davidpiersimoni9844 3 года назад

Mate, your presentation style is honestly sublime at this point. It’s just so easy and so relaxed. By being unscripted you end up sharing your experience of a given project in a way that gets the rest of us excited. Million subs right round the corner. Way to stick with it. Miss our time in AUS. Thanks for sharing yours with the rest of us.

@dihydrogenmonoxide 3 года назад

I'd totally watch more of, "Let's.... put things on toast!"

@scottreece8678 3 года назад

I just so happen to have done this myself for the first time a month ago, and let me tell you, it's amazing! It's like someone genetically combined tomato and basil. So good!

@joybeum7177 Год назад

Basil is the Wonder crop!

@cata854 3 года назад

We did this at Christmas time to preserve a lot that would of rotted otherwise, it was SO tasty 😋

@riffhurricane 3 года назад

Just finishing my second jar of these. They really are good, I can recommend to everyone! My wife also throws in a chilli plus a bay leaf for a bit more tannin.

@anne-mm2yb 3 года назад

Where can we find this type of Jars? What is the proper name of the jar? Thanks in advance

@riffhurricane 3 года назад

@@anne-mm2yb The jars are just mason jars, though I don't know if there's a special name for the fermentation valve on the top. If you search for mason jars + fermentation you should come up with some useful results. For what's its worth; we didn't even use the fermentation traps/valves - though we intend to get them in the future to make the process less liable to go wrong. We just used old pickle jars! If you're doing it the way we did:- leave the lid off while its fermenting & weigh down everything inside so that nothing is above the liquid. Leave for 3 weeks or so. That should work just as well, though I do recommend the valve on top! 😉

@anne-mm2yb 3 года назад

@@riffhurricane thanks a lot for your answer

@RakeshDebbarma86 3 года назад

I am from India and watching your video. I love tomatoes a lot.

@seermoota55 2 года назад

It's so good to listen to your enthusiasm. You keep me gardening. The tomatoes and cucumbers and zucchini are coming along great. I watch everything you video.

@Jimmehify 3 года назад

you can also ferment green tomatoes, they come out soo beefy and lush!

@MadNotAngry 3 года назад

>Blinks< I used to just strike the garden after the first frost. Daymn.

@Elddreki 3 года назад

Green tomatoes have a poison in them called solanine

@znoozi 3 года назад

great news for me! im gonna have a ton of unripe green tomatoes!

@loghe 3 года назад

@@Elddreki you'd have to eat kilos at a time for it to be a problem.

@theheritagehousesc 3 года назад

Elddreki You can eat green tomato’s. The leaves from a tomato you can’t eat

@denisecatlett7203 10 месяцев назад

I just fermented my first batch of tomatoes. I have them growing out of my eyes and ears. I can hardly wait.

@aidanngreenwolfe200 3 года назад

I’m going to try this right now! I’ve canned, frozen, and dehydrated as many tomatoes as I could this year. This is just what I was looking for.

@18Bees 3 года назад

I sent the video to my woman and she’s excited to try it

@its_not_it_apostrophe_s 3 года назад

Same here!

@WVsilverzuk 3 года назад

Fermenting is easy. I started with kraut with hot peppers, peppers, chilis, pickles, meat (corned beef), and now going to try tomatoes. I recommend watching videos with Sandor Katz, he gives a very good back ground on fermenting all kinds of foods.

@teekotrain6845 3 года назад

Don't use a salt with an anti-caking agent of any sort

@aidanngreenwolfe200 3 года назад

Teeko Train ..I used sea salt. Thank you very much.

@TheIndianChieftain 3 года назад

Awesome !! Next time ferment it with fennel bulb instead of Basil and you will love the taste and freshness. You can use the fermented tomatoes (water drained) in egg and greens salad or cottage cheese salad.

@Mad_Moxx Год назад

So a few months ago I made 5 jars of tomatoes. Some I put some ghost pepper and some I put some smoked Morita pepper. Today I opened the smoked Morita jar and I have to say it's fantastic. My wife and I are addicted. For lunch we are making pasta and going to use fermented tomatoes for sauce to eat cold. Thank you so much and yes you did inspire me to make these and it's so good!

@workingmindfully 3 года назад

My husband and I came across this video this fall and gave it a shot. We've never fermented anything before. Tonight we got to finally give them a taste test and WOW! Delicious! We're so glad we found your channel! Thank you!

@hlhs42 3 года назад

Where was this video a month ago?!? I've been tossing my tomatoes in the freezer until I have time to process them (make sauce). However, this gives me time to plan for next year & collect the supplies I need. Thank you for sharing this!

@ObsessiveAboutCats Месяц назад

I made my first batches of fermented tomatoes using Yellow Patio Choice (a yellow cherry), garlic, and basil/oregano respectively. They just hit the two week mark today and I gave them a test. They are DELICIOUS and they aren't even quite done! I'll give them another week and see but I am so glad I tried it!

@amandapugsley1721 3 года назад

Just started fermenting my cherry tomatoes 2 days ago, as well as trialling separately fermented stalks of beetroot, the leaves (like s’kraut), and of cause the beets themselves. Got kimchi going and chillies sriracha, I might have gone ferment crazy.

@peacefulgarden 3 года назад

I get you Amanda. I've got a bunch of things on the go, including kimchi and sriracha, plus purple cabbage sauerkraut (so pretty) and fermented cauliflower, which is mind blowingly delish. Once you start, where do you stop??? I'm eyeballing every vegetable now with the "mmm, how would YOU taste fermented I wonder" question. It's a sickness! :)

@itsmeagain8604 3 года назад

@@peacefulgarden Mate have you tasted the fat fermented olives Nandos do. would love to try that @ home.

@peacefulgarden 3 года назад

@@itsmeagain8604 Sadly we don't have a Nandos in Montreal. Many excellent Portuguese restaurants but no Nandos. I'll def have to seek out these olives you speak of though!

@connielabarr2249 3 года назад

I made these and they are fantastic! Also fermented some green beans and was surprised by how crispy they are. I love the tomatoes best. Used Indigo Cherry Drops tomatoes. 💕🍅

@knowtheway2791 3 года назад

I have been doing this this year with my tomatoes, peppers, garlic and basil or oregano. I also do this with my carrots. I do not have a caner, so this is my method. I like to use the juice when I make mashed potatoes from potato flakes. Along with nutritional yeast, it gives a almost cheese like dish. I have been trying many things because I think we will be seeing food shortages world wide. We have already seen it it many countries. Grow, grow, grow! I want to thank Self Sufficient Me. You inspired me in North Texas US, to make my big yard into a garden. I am still working on some fruit trees, but I have much planted for my fall garden, Yahweh willing, I will have much of what I need for my family! Much Thanks! We pray for you often!

@joebob7344 3 года назад

I love this channel . Here in central Texas we have a year round growing season. I have 3 acres to grow on so I’m always looking for good ideas. Thanks for sharing your expertise .

@MotoMarta 3 года назад

Sir, how dare you eat something that looks and sounds so amazing right in front of us without sharing any! :crying:

@beetdasistim 3 года назад

Thanks Mark, you’re a legend mate. Just a quick tip to save some money on air locks. I make my own ciders from Aldi bought apple juice. You can ferment it in the bottle it comes in without an airlock, by simply nipping the lid closed but not entirely tight. As the pressure builds up its released though the not quite sealed lid. I’m 100% certain it will do the same thing for the tomatoes! 😊 Side note thanks soo much for the videos I’ve been watching for ages now. Huge fan of yours!!

@carolblackler9386 Год назад

Yes. I made my first trial of tomato 🍅 in a tiny jar as they are really expensive. No airlock just a very loose lid. It worked perfectly 🤤😅🤤. So happy right now. Why didn't I know to do this 45 years ago when I was first married. Never too late to learn aye! 😃🍅🎉😃🍅.

@carolinehonse35 3 года назад

Bravo. I was about to search for fermenting cherry tomatoes and instantly your video popped up in my subscriptions. So it seems you grow vegetables and read minds. I just ordered a setup much like yours. $28 for six sets of glass weights, airlocks, SS lids.

@tubamacmac 3 года назад

I had to harvest all my tomatoes early this year with the record setting early frost that just happened here in Colorado. I was looking for a way to keep eating them with that fresh-picked taste, and this is perfect! I'll have to try it today! Thanks so much for all your great content!

@knowtheway2791 3 года назад

They don't really taste like pickles....however I am going to try, once I ferment my jalapenos, to then transfer them to vinegar. They have already been preserved, then into vinegar, another preserving agent...what could go wrong? We will see.

@angelasnodgrass6621 3 года назад

I have made fermented tomatoes with salt, basil and garlic so many times since I saw this video. They are delicious. Today I made salsa with the fermented tomatoes and bell peppers and fresh cilantro. It is so delicious. I put the ingredients in my food processor. I did drain the tomatoes. I kept the juice to use later. Absolutely delicious. Thank you.

@crazygoatlady4287 3 года назад

Our tomato yield this year was abysmal, as was most of our garden. But the back garden in the old pig pen, wow! Sadly we only planted squash and pumpkin back there with a few tomato plants. I know what the problem with the front garden is, we bought the soil and I didn't feed it as much as I should have. But, I am going to make some of these fermented tomatoes. Brilliant idea.

@teekotrain6845 3 года назад

Don't use a salt with any anti-caking agent of any sort

@Hosemastenbrook 2 года назад

My ferment finally finished and you were 100% right. It’s amazing. Now I’ll have to find more ways to use it.

@stefimandi186 3 года назад

Hi Mark! Many thanks for this video! I've just opened up the jar of fermented tomatoes prepared sometime mid Sept after watching this vid. You are right, they are delicious, delicious, delicious!! I only saved the basil leaves for pesto and used the stems and some faded basil flowers to season the tomatoes. Ahh, what a fragrant delicacy!! Next year I am going to prepare much more. Preferably some smaller version of cherry tomatoes with thick skin, just not to crash them when fishing out of the jar. The brine I will use for salad dressing and maybe for some minestrone soup. Thank you for this tip, really, really amazing taste. And, congrats on the 1MIL.

@clintonkaufman5338 3 года назад

I just opened my first jar of fermented tomatoes, never tried anything like this, it was great! Thanks for the awesome video!

@srhodes09 3 года назад

I just can’t wait to try this!!! None of my tomatoes made it through the hurricane so I’ll he heading to the farmers market to pick some up!

@McDowallManor 3 года назад

Looks pretty darn good mate. It's pickled tomatoes. Well I never... I'm gunna add that to the tomato preserving list. Fantastic share. Thanks.

@Thalanox 3 года назад

Fermented, not pickled.

@lisakukla459 3 года назад

I've done this before, and he's right; They really are amazing! So good, in fact, it can even make store bought tomatoes taste good!

@jessieelliott3157 2 года назад

I have been making these tomatoes all summer from a plant that came up on its own. The tomatoes themselves are average but when preserved like this....they are so delicious. Thankyou. Up to jar #4 now.

@billobrien4761 2 года назад

I'm picturing that bread and tomato with some fresh eggs from my farm and its making my mouth water

@Stevefor1776 3 года назад

Just in time! I'm about to pull the last tomatoes from our plants (end of the season here in N California) and this will be just the ticket to preserve them. Funny, although I ferment cabbage, carrots, ginger and other vegetables, I'd never considered tomatoes. This is also a great way to preserve the hardneck varieties of garlic, which don't have a good storage life otherwise. Fermented garlic chopped with saur kraut makes a delicious spread.

@idahopotato5837 3 года назад

I just use canning lids and leave the bands loose enough that the lid can lift a little when the pressure builds. Also you can give them a slight lift every day or so .When you want the ferment to stop toss them in the fridge.

@bonafideslacker2626 3 года назад

The entire closeup part of the video I'm thinking, "how does he keep his nail beds so clean?"

@lucasallen5415 3 года назад

Dirt and grime is afraid to sully him because he has a pure soul

@louisemaher2688 3 года назад

This was the best. The crunch, the moanes, made me want some. Plus you made me giggle with your descriptions. You're a treat. Thank you. Missouri, USA.

@lexica510 3 года назад

Ah ha! I actually have a pint of these fermenting on the kitchen counter right now! 👍🏻

@krimmer66 3 года назад

Vitamin B12 is also present in fermented foods because it is produced by bacteria.. just another reason to consider fermenting.. great video, I never thought of doing tomatoes!

@roarkegriffon5657 3 года назад

Love the simplicity of this. I can easily do this! Wow, the pasta sauce made from those would be killer!

@ENQUBATEE1 3 года назад

Very interesting video this way of preserving tomatoes is amazing, tomatoes is full vitamin , good for health , thanks for sharing to us informative

@maryoshea933 3 года назад

Omg twice, Once because I so want to make and taste it and twice because how did I miss you having a second channel. I'm on it now binge watch tomorrow night. I love watching videos of how people cook and preserve their home grown produce. Keep up the great work. Best wishes from Ireland.

@roninemdub7403 3 года назад

Appreciate you brother, I literally was just looking for tomato preserving ideas and I got your notif..cheers

@evalonious 3 года назад

You've got to try El Salvadorian Curtido! Same fermentation method! -White onion sliced (from the garden!) -Tiny baby carrots (from the garden!) -2 jalepenos sliced long (from the garden!) -dash of oregano! (From the garden!) Ferment in salt water brine 4 days room temperature! Then add an ounce of apple cider vinegar and refrigerate. Best the next day and lasts a week or so. Most recipes online also add cabbage.... I can't wait to try this with tomatoes!

@retiredbitjuggler3471 6 месяцев назад

I make these for myself along with many other vegetables and I love them all. However, my wife hates them all. I had to put a small refrigerator in my garage to store them in. 😊😊😊😊

@gabib.1780 3 года назад

This is so easy, so beautiful, where have those jars been all my life?!

@Kearnesy 3 года назад

I reckon u could make it into a pizza base sauce

@ryanarmishaw3305 3 года назад

Great video. I actually tried this a few weeks ago (after watching a different video - sorry, I love YOU the most). Turned out beautifully. Only fermented for 2 weeks, and I then tried turning it into spaghetti and meat sauce. Amazing flavours came through from the garlic and basil. Lovely

@Elddreki 3 года назад

AMAZING video! I LOVE tomatoes and fermenting and picking for preserving. I’m loving your videos man, keep it up, I can’t stop rewatching your content! You’re amazing!! 👍👍👍

@BarbieandLana 3 года назад

I always appreciate how positive your videos are! So good to have happy videos to watch nowadays. Thanks!

@tonyr7393 3 года назад

I followed your fermented jerusalem artichokes recipe last year and they were superb! My tomatoes here in the UK are still producing, so i will be giving the fermentation process a try soon. I often pan fry toms with olive oil, garlic, salt and thyme, so substituting the basil for thyme when fermenting might give another good variation option.

@aaronnauer2398 3 года назад

You can also use in place of a airlock, a balloon on top of your jar with a small pin prick so gases can only escape not enter...i used it on wine!

@trishabrinkdesign 3 года назад

Perfect timing! I’m drowning in tomatoes! Looks delicious I can’t wait to try it! Thank you😃

@ItsRobertB 3 года назад

OMG!!! Your Killin Me. That looks sooo good, I have to try this now. Im slobbering all over the place watching you eat. Thanks for the recipe. Ive got to get over to Self sufficient me 2. BYE

@northmandan9389 3 года назад

This channel is my favourite oasis in the chaos going on right now. Seriously useful information presented by a positive and upbeat guy.

@09echols 3 года назад

I love a boiled egg and tomato toasted sandwich. I betvthis is even better.😋

@BethyS13 Год назад

Always love your enthusiasm! How excited you get makes us want to try whatever you're doing! They look great and so many ideas on how to use it already, thanks for sharing!

@letsthrive4455 3 года назад

Im so keen because I love tomatoes so much. Ive got this year for the first time 20 plants on the go. I cannot wait ! Dont worry about eating it on screen, it only serves to me wanting it more ha ha ! Thank you Mark

@guardian0159 3 года назад

My mouth is watering Mark. The tomatoes look amazing. My tomatoes are near ready so thank you for a brilliant idea. 😋

@angelasnodgrass6621 3 года назад

I just got done fermenting my first batches of tomatoes. I can’t wait to taste them in two weeks. I am also going to make sauerkraut. I can’t wait to eat that. I used basil and garlic also. I am also going to do carrots, onion, celery, tomatoes all together. Thank you for the tips.

@somewhatunder 3 года назад

Well, I tried this method and I finally got to try it. I have to say I am quite impressed with the taste. Thank you for showing me this method.

@ReallyGottaTap 3 года назад

Great tip! I'm going to buy my fermenting gear today cause my tomatoes are still coming in. I've been dehydrating and this seems like a wonderful addition to my preserving repertoire. THANK YOU!

@sharleent1561 11 месяцев назад

I started a jar yesterday and can't wait to try it! I also started a califlower and jalapeno ferment.

@Scott3387 3 года назад

Glad to see you've upgraded your bread game from basic white loaf.

@stuartmccloud307 3 года назад

Mate, I've gotta try this it looks amazing. Never thought of fermenting Tomatoes!

@lynnlovessoil 2 года назад

I made some with Sun Gold cherry tomatoes and WOW my mind is blown. The best bruchetta ever! Thanks!

@sidewinder2057 Год назад

My neighbors - an old couple used to make perfect fermented tomatoes. Usually shared few jars with us around New Year, all from that summer harvest. God damn those were tasty. I was getting plenty of presents from parents, but how damn excited I was to eat all freakin jar of that tasty tomato goodness on january 1st.

@angelikawerkner8773 3 года назад

i do this for years by now and i just love love love it. mixing yellow and red tomatoes is so beautiful and tasty as well

@ZeliardFTW 3 года назад

That is amazing! We freeze tomatoes since they grow so well in Australia and always grow them (For sauces etc), but I have to ferment some now. Thank you for this huge tip for tomatoes.

@DailyLifeandNature 3 года назад

Great idea this way of preserving tomatoes i amazing , i like tomatoes and i will learn from you next harvesting , thanks for sharing to us such creative and educational

@bradlafferty Год назад

My garden is starting to produce and I remembered that you had given us this recipe. I’m going to make some of this shortly. Thanks for sharing! Can’t wait to try some!

@thinkathena2 3 года назад

Wow, what a great idea! Can't wait to try it. Thanks for this!

@fromfranceswithlove8084 3 года назад

I’m sold! I have a ton of tomatoes growing and quickly ripening, faster than I can eat. I will do this, thanks for the tips!

@TheSunRiseKid 3 года назад

I have a Lotta tomatoes still coming in in southeastern Wisconsin so im gonna check out this video!

@ClausenWorld 3 года назад

I’ll give this a try next week. I just finished fermenting some carrots and sauerkraut. Thank you for the idea. It looks delicious! It will go great with my freshly grown basil.😊🌱♻️

@sheilakuri8387 3 года назад

OK, wow...........made these fermented tomatoes with the Garlic and Basil in there, according to your recipe and they are my new VERY favorite thing! I served them fresh on mozzarella with fresh basil as a Caprese salad and did them on toasted bread with parmesan and toasted mozzarella as a Brushetta. both are incredible. I cannot believe the “fresh” flavor, its just like you described - I was very skeptical. Thank you.

@yvonnelam6633 2 года назад

Thank you so much for your sharing. There are many videos on how ferment tomato but I didn’t know what to do with them until I watch this clip. So helpful! Thank you!

@Earthy-Artist 2 года назад

Thanks for info Mark, I love to ferment things. I have cherry tomatoes fermenting right now started a week ago. I can't wait to taste them next week!

@eek1759 3 года назад

Thank you so much for this recipe! I love tomatoes and fermented pickles and was looking on a way to ferment tomatoes. I have a glut of cherry tomatoes right now and am excited to get started!

@adora9551 Год назад

It looks amazing! And tomato garlic and Basil mixture will never go wrong

@Mrs.TJTaylor 3 года назад

My Goodness! I will absolutely try this. It looks fantastic! Yep, I’d like an olive oil drizzle.

@angelasnodgrass6621 3 года назад

I just fermented tomatoes in jars and onion, celery and carrots in another container ( I am making a relish out of this for hamburgers and hotdogs.) They turned out very yummy. Thank you.

@sandrareddington9959 11 месяцев назад

I'm convinced. I'm going to try it today! Thank you Mark. You have great content. Keep up the good work! Cheers

@chillipeppers8194 3 года назад

Just did my 1st batch of 2 jars of kumato cherry tomatoes with the Mason Pickle Pipes kit, and did 1 jar Capsciums with chilli, garlic, coriander sitting in bottom of pantry can't wait to taste. 👍

@mattsara2802 3 года назад

That looks amazing! This is my first year really fermenting much! I have been loving homemade sourdough and that would be an awesome addition!

@gardeningwithoutboundaries 2 года назад

These are so awesome! Tried also with some sunflower seed brad and they were sooo delicious! Thanks Mark! I have learned so much from your channel, much appreciated. I love your videos, they always seem so calm, funny, full of great tips and a beautiful human approach. Hope the floods in your area are over, stay safe, Mark and thanks a bunch for all your awesome advice.

@PraireDogs 3 года назад

Hey Mark. I've watched this vid at least 6 times. Your recipe is more simple than others I've seen. We're still getting cherry tomatoes here in the states (Tennesse). Will be trying this today. Thanks so much for what you do. !! Dave

@AM-dc5yz 3 года назад

THANK YOU!! I am in Florida and accidentally mixed up radish and tomato seeds a few days ago (only because they're pelleted). I think we still have enough warm days since we are subtropical so I'm going to roll with it and hopefully have tons of tomatoes 😂 I will obviously have to thin them out/transplant. This looks SO good and easy, can't wait!! I also really want to eat more fermented foods like our ancestors used to.

@suzanneribas3746 2 года назад

I'm in 82-89+ degree temp in the tropics. No where to get away from it! Will it work in hotter temps? In Catalunya Spain from where my people come ripe tomatoes are smushed on bread as a daily stapple. The taste and smell of the fresh grown tomatoes is heavenly and haunts me now 64 from when I lived in Torderas in the countryside when I was 4 years old. They has a firm and granular texture as did the potatoes ( maybe baking potatoes) that is hard to come by indeed.