The other morning, my husband came into the kitchen and he wanted to know what was smelling so badly. I told him that it was tomatoes fermenting. What?
A few days earlier, I had halved red cherry tomatoes and yellow sweet million cherry tomatoes and put them in separate glass jars with enough water to cover them. I put a lid on the jars, not too tight, and set them in the darkest corner of the drain board and forgot about them.
It was kind of smelly when the jars were fully opened but I persevered and removed the goo and gently washed the tomatoes in a sieve under running water making sure none of the seeds fell down the drain.
I squeezed out the seeds onto a paper towel and put them away making sure I labeled the seeds that should be dried within the week. Then I'll put them in a small container, label, and store in the cup board for next spring.
Seeds from large heirloom tomatoes may also be saved in a similar method. I cut one tomato in half through the middle, equator, and carefully scooped out the seeds, washed off the membrane, and put the seeds on a porcelain plate to prevent the seeds from sticking. I skipped the fermentation phase. The seeds are still drying.
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