Fermented Cherry Tomatoes That Pop! & Panzanella Probiotic Salad

Fermented Cherry Tomatoes That Pop! & Panzanella Probiotic Salad: "

Last summer I fermented a large batch of cherry tomatoes.They were nothing what I expected. They were bubbly and fizzy and they danced around in the jar. They popped when you placed them in your mouth. Super easy and oh so good! Tomatoes are a super food.One of the best. Even your skin benefits when you eat tomatoes. Lycopene has been scientifically proven to help protect your skin from sun damage. Not only that but people who eat the most were shown to have 33% more protection from sunburns.

The high content of vitamin C in tomatoes means that you have added protection against viruses. Vitamin C is also an essential component in healing of cuts and injuries. So eat your tomatoes and here is a great recipe to do just that!



Lacto Fermented Cherry Tomatoes



Quart canning jar

Enough Cherry tomatoes to fill a quart jar 3/4 full

1 pck of Cultured Veggie pck Or 4 Tbsp of kefir whey

Filtered water



Wash tomatoes and place in clean sterilized jar.

Fill with filtered water 3/4 way full .

Sprinkle a small amount from cultured veggie package into jar about 1/2 tsp or add kefir whey.

Seal and let sit on counter for 4 days.

Then place in refrigerator and ferment about 1 week or longer. They will last at least a year.

Panzanella With Fermented Tomatoes And Fermented Dressing

Panzanella With Fermented Tomatoes And Fermented Dressing

Serves Twelve



6 cups cubed Sourdough bread or (stale bread works well too)

1 jar of fermented cherry tomatoes

1 medium red onion, halved and thinly sliced

2 medium yellow peppers, seeded and cubed

1 large seedless cucumber, quartered lengthwise, cut into 1' pieces

1/3 cup chopped parsley

1/3 cup extra-virgin olive oil

1/4 cup of kombucha

2 teaspoons minced garlic

2 tbsp juice from fermented cherry Tomatoes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Heat oven to 400^o F. Arrange bread cubes in a single-layer on pan. Toast in oven 10 to 12 minutes, until evenly browned.



Meanwhile combine oil, kombucha, garlic, fermented juice, salt, and pepper in a large bowl. Whisk together.

Add tomatoes, peppers, onions, cucumber and parsley to large bowl. Stir in dressing. Just before serving, add bread cubes, toss to blend thoroughly.

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