Bursting with tangy flavour, fermented Piccolo cherry tomatoes are a way of using up a glut of summer produce. We guide you through the simple process of creating this brilliant pantry preserve and provide you with some inspiration for how to make use your fermented Piccolos.

Although hugely popular with home cooks, Piccolo cherry tomatoes are also a firm favourite of chefs thanks to their beautiful sweetness and remarkable versatility. These wonderful recipes from top chefs, including Richard Bainbridge and Matt Beardmore, showcase how Piccolo tomatoes can be used to elevate all kinds of dishes from tarts to risottos.

A fantastic way of preserving Piccolo tomatoes is to semi-dry them in the oven, which not only extends their shelf life but also intensifies their flavour. Semi-dried tomatoes are a great addition to all kinds of dishes, particularly if you're looking to add a bit of an umami tang to a pasta or salad. Check out our guide to making semi-dried Piccolo tomatoes and then you can use them in one of these simple recipes.

It's incredibly easy to confit Piccolo tomatoes yet it transforms them into a totally new ingredient, which can be used in all kinds of different recipes. Check out our guide on how to confit cherry tomatoes, and then why not try using them in one of these vibrant recipes?