This is quite the experience: the tomatoes turn beautifully fizzy on the tongue, crazily so if you leave them to ferment for a fortnight,” says food writer Mark Diacono.
“You can spice them how you like: here, all the spices from a classic garam marsala quietly infuse the brine and then the tomatoes. The result is gentle but clear, each spice singing its note in a choir of soft sourness.”
