This deceptively simple recipe will allow you to enjoy the most summery of combinations during the cold winter months, when the fresh, flavorful tomatoes and basil of the warmer season are long gone.
6 CUPS (1.5 L) CHERRY TOMATOES,
WASHED AND HULLED
3 TBS (45 ML) WHEY
1 TBS (15ML) SEA SALT
WATER TO COVER
Place the prepared tomatoes in your Mortier Pilon fermentation jar.
Cover with water. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the tomatoes and the rim of the jar. Add whey and salt, and swirl to combine.
Let the mixture ferment at room temperature, covered, for 3 to 4 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixtures, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.