- ½ cup packed fresh green fennel fronds
- 2 garlic cloves, crushed
- 1 stick
- In a quart-sized jar, combine all ingredients except the tomatoes.
- Using a toothpick, puncture an entry and exit hole into each tomato, then add them to the jar.
- Fill the jar three-quarters full with filtered water.
- Fill a small sandwich-sized zip-top bag with water and place it on the tomatoes to weigh them down and keep them below the wate