OK, you are probably not expecting this on a parenting blog. But these unusual fermented tomatoes are so wonderfully delicious (the alcohol content is actually low) and they make amazingly delicious spaghetti pomodoro. I will make my version of unbelievably tasty spaghetti pomodoro tomorrow, after this batch of tomatoes ferments.
How to make fermented tomatoes:
Sterilise a mason jar or any glass jar with a seal.
Pour in equal amounts of extra virgin olive oil and alcohol (sherry is best, but I use Cointreau because I like the orangey taste). Add cloves of crushed garlic and basil leaves. Add the washed tomatoes. Season generously with salt and pepper.
Seal the jar and leave in the the refrigerator overnight. It can keep up to three days. The tomatoes should be slightly fizzy – shows that they are fermenting!
Stay tuned for my best-ever spaghetti pomodoro! Glamorous enough to be served at dinner parties 🙂