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Wash tomatoes well in a baking soda and water bath
Mix brine of salt and water
Fill mason jar with tomato’s, garlic and basil then fill with brine
Put a fermenting stone on top to fully submerge on the tomatoes. So none are in the air.
Out fermenting top on and store in a cool dark place for 3-4 days.
Removed fermenting top and replace with Mason top and refrigerate for up to 6 months keep tomato’s submerged.
Cut in half and put on sourdough bread with goat cheese, fresh basil. Cracked pepper and olive oil.