Clean tomatoes. Peel and cut in 2-3 the garlic clove.

In a saucepan bring water, sugar and salt to a simmer, whisk and turn off the heat. Let chill to room temperature.

Place garlic, basil and oregano on the bottom of the jar. Pierce each tomato with the the toothpick and fill in the jar.

Pour the water mixture until you completely cover the tomatoes. Try to fix tomatoes to avoid any floating. If you can't, add some fermenting weights or a smaller jar to keep everything down.

Cover with a cheesecloth (or any cloth), fixed with an elastic band and set in a dark place. Let fermentation begin. Wait 4 days, but check now and then for any floating ( not good). On the 4th day taste a tomato. Is it sweet, acidic and fizzy? Good, if not wait a couple more days.

Refrigerate up to a couple of months.