I've had to add water in the past but seldom do anymore. It seems to me the tomato will ferment just fine. After all, just think how slimy a rotten tomato gets. Yuck!
Here's some of mine from this past week. None of these have had water added. I just smush them a bit with a wooden spoon to get some juices flowing.
Roma tomatoes are pretty meaty though and I might add some water to them as well, mainly so the good seeds have a bit of liquid to release themselves into. Too much water added seems to slow down or reduce the amount of fermented goo that I'm looking for though.
Shoe
