Put the tomatoes, garlic, and basil in a clean wide-mouth quart jar.

Mix the salt and water to make a brine.

Fill the jar with the salt water brine, making sure to cover the tomatoes, leave room for fermenting weight.

Put a weight on top of the tomatoes to keep them submerged under the brine.

Place a fermentation lid on the jar and place the jar on a plate or bowl to catch any overflow.

Set the jar in a cool, dark place out of direct sunlight for 3 to 6 days. Taste the tomatoes after 3 days and ferment longer if needed.

When the fermented tomatoes are done, remove the fermentation lid and place a storage lid on the jar.

Store in the refrigerator and eat up within 6 months.