Recipe: Rosemary, Garlic & Onion Fermented Cherry Tomatoes

Delicious served alone or mixed into a recipe, these fermented cherry tomatoes explode with robust flavors of rosemary, garlic  and onion.

by Stephanie Thurow
PHOTO: YARUNIV Studio/Shutterstock

Get a batch of these quick tomato pickles going and WOW your taste buds. Not only are these cherry tomatoes flavor packed once fermented, but they are also very versatile. Serve on a charcuterie platter or mix them into a salad, stir them into pasta or just pop a couple in your mouth straight from the jar.

Yield: 1 quart jar 



  • 3 1/2 cups cherry tomatoes, any variety 
  • 2 sprigs fresh rosemary 
  • 2 cloves garlic, smashed 
  • 2-3 slices of yellow onion, thinly sliced 


  • 1 tbsp. coarse kosher salt dissolved in 2 cups of water 

Read more: Ready to start fermenting? Here are the top 5 supplies you’ll need.


Wash and prep ingredients. Put the rosemary, garlic and onion at the bottom of the jar and fill with cherry tomatoes, leaving 1 to 2 inches of headspace (space from the top of the tomatoes to the rim of the jar). Mix the brine and pour over the ingredients until completely submerged by at least 1/4 inch. 

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There is no need for a jar weight to weigh the produce under the brine in this case, since this is such a short ferment. Wipe off the rim of the jar with a clean dampened towel, add the canning jar lid, and tightly screw on the ring. 


This is a one to three day ferment. Ferment at room temperature, ideally between 60 to 75 degrees F (15 to 23 degrees C) and keep out of direct sunlight.  

Burp the jar daily, especially at first when the ferment is very active. Unscrew the lid briefly and tighten it back on to allow any built-up gas to release. 

I encourage you to taste a tomato after 12 or 24 hours of fermentation to help you determine how fermented you like them. In this case, fermentation duration is completely a personal preference.

The longer the tomatoes ferment, the softer they will get. Once fermented to your liking, transfer the jar with brine to the refrigerator. Because the tomatoes get soft over time, I prefer to eat them within 2 weeks. However they will last six or more months. 

Read more: This fermented bruschetta recipe is packed with delicious flavor!

Side Notes 

Mix and match herbs and seasonings to create different flavors. Garlic and basil is another favorite combo for these fermented tomatoes. 

You may substitute fine sea salt for coarse kosher salt if you prefer. Measurement will remain the same.  

This recipe has been adapted from Can It & Ferment It (expanded 2020 edition) with permission from Skyhorse Publishing, Inc. For more recipes, check out WECK Small-Batch Preserving, and WECK Home Preserving by Stephanie Thurow. 


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