Fermented Cherry Tomato Bombs

These delightful Fermented Cherry Tomato Bombs will literally burst in your mouth with flavor. A little sour, a little fizzy, and a little dilly: they are very delicious. If you love tomatoes, you will definitely enjoy this fermented twist. Loaded with probiotics, they're even healthier than fresh tomatoes and are so easy to make. 

Fermented Cherry Tomato Bombs


  • Cherry tomatoes; approximately 2.5 cups
  • 2 1/2 tbs Kosher salt
  • 3 garlic cloves, crushed
  • 4 stems of fresh dill
  • 5 basil leaves 
  • Approx. 2 2/3 cups of water


*This recipe can easily be scaled up or down if you can't find a 24 oz jar


  1. Clean your tomatoes and herbs.
  2. Place crushed garlic and herbs at the bottom of your Mason jar.
  3. Fill the Mason jar with tomatoes until they are just below the neck of the jar (leave approximately 1.25 inch gap)
  4. In a measuring cup, dissolve the salt into the water (whisk if necessary) and pour over the tomatoes until they are fully submerged with 1 inch of headspace.  
  5. Place a Pickle Pebble on top of tomatoes, ensuring all food is below the brine (remove anything that floats up above the Pickle Pebble to prevent mold). The Pickle Pebble too should be just below the brine—we have a picture below. 
  6. Secure the Pickle Pipe to the mouth of the jar and screw on the band and leave in a dark, dry place at room temperature for 3 - 5 days (we recommend trying them after 3 days).

Photos of Fermented Tomato Recipe

After you're done fermenting the tomatoes, replace the Pickle Pipe with an air-tight lid (we like our Chalk Tops) and store them in the fridge. During the fermentation process, the Pickle Pipe may begin to swell: don't be alarmed! When food ferments, carbon dioxide is created, which is slowly released through the Pickle Pipe spout. Sometimes it can build up enough to make the Pickle Pipe balloon, but your jar is not at risk of exploding thanks to the one-way valve at the top of the spout. 

These delicious tomatoes are great snacks, but can also be added to salads or used as a side dish. We mixed ours with pepper, goat cheese, and basil and spread it over a baguette for a nice appetizer (yah, it was pretty incredible). 

Questions? Comments? Want to share your experience with this recipe? Comment below! 

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Masontops Community Team
Masontops Community Team


4 Responses

Masontops Community
Masontops Community

November 03, 2016

Hi Corey,

Thanks for the great question. As long as the tomatoes were properly fermented and are kept in the fridge, they will last for months. The main issue you will face is consistency; after a number of months it’s possible you won’t be happy with the texture, but they will still be safe to eat. We recommend eating them within a couple of months for that reason. Also, if you are gradually eating them, move them to a smaller jar each time because the less oxygen in the jar, the longer they will last.

Masontops Community
Masontops Community

November 03, 2016

Hi Jennifer,

Thank you for the comment. The green tomatoes we used aren’t unripe, they’re just a type of heirloom tomato. Unfortunately we don’t have any specific recipes for unripe tomatoes, but we have heard frying them is a good option. You can find some more ideas here: http://www.thekitchn.com/what-can-you-do-with-green-tom-63895


October 19, 2016

How long can you store them in the fridge? Thanks!


October 18, 2016

are you really using a mix that contains green (unripe) tomatoes or is it a green (ripe) variety? wondering what to do with my greens (unripe)….

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