Fermented cherry tomatoes

This is a recipe by Marco Fortunato that I started making following the large production of cherry tomatoes in the garden. Perfect for preserving the flavor of these summer fruits for the following months, it requires a few small adjustments but is easy to make.

Wash the cherry tomatoes carefully, dry them and pierce them in two places with a toothpick. Wash an airtight jar and dry it with disposable kitchen paper (personally I don't sterilize them for fermentation). Place the jar on a scale and count the tare weight. Fill the vase with cherry tomatoes until leaving about 3-4 cm of space at the top and a few basil leaves. Weigh the cherry tomatoes and subtract the tare weight of the jar. Add filtered water to cover the cherry tomatoes and check the weight of the water and cherry tomatoes (without tare/jar). Calculate 4% non-iodized whole grain sea salt and add it to the water. Cover the opening with baking paper, then close the jar and place it in the pantry. Especially if temperatures are high, fermentation could cause water to escape from the jar. For the first days (3-4) open the jar once a day and let it vent slightly. Once completed, close the jar and do not open it again for at least 3 weeks.