Step 1

Place the tomatoes, onion, garlic, and basil in the jar. If possible, leave the tomatoes whole.

Step 2

If not, cut into quarters.

Step 3

Add the salt to the jar. Cover with water.

Step 4

Place the weight to keep the vegetables submerged in saltwater.

Step 5

Install the airlock lid.

Step 6

Let it ferment for 10 days.

Step 7

Put in the fridge until ready to use. Can be kept for several months.

Step 8

With a clean fork, remove the tomatoes and vegetables from the brine. Save the brine for another use (see note).

Step 9

Put the vegetables in a powerful blender and puree. Depending on your taste buds, add oregano, Italian herbs, lacto-fermented garlic scape, lacto-fermented basil, or roasted peppers.

Step 10

If necessary, adjust the consistency with some of the saved brine. Serve with your favourite pasta.