Cherry Tomatoes with Garlic and Fresh Basil

These appetizing tomatoes taste incredible just hours after putting the ingredients together but get even more intense after a few days of fermentation. I prefer to use a mixed variety of cherry tomatoes for aesthetics, but whatever you are growing in the garden or have on hand will work just fine. I like to eat them straight from the jar but they are a beautiful addition to pasta, salads, kebab skewers, or a Bloody Mary.