Instructions

Wash and cut tomatoes into inch by inch cubes.
Place them in a jar, add salt, basil, minced garlic and water. Close the jar and shake well.
Let them ferment at a room temperature for 3 days. Open the jar once a day to release gases.
When ready, add olive oil and store in a fridge up to 3 weeks.

This is a recipe by

Tatyana Zinchenko