Wash tomatoes and remove the stems. Using a fork, stab the tomato through the stem side, to allow the brine to permeate inside the tomato. If the tomato is larger, you might need to poke through in 2 places.
Prepare sterilised jars. This recipe uses 1 litre jars, but most commonly is made in 3 litre jars.
Place the dill, parsley, black currant/horseradish leaves, garlic, allspice, bayleaf, cloves an peppercorns into the bottom of the jar.
Place the tomatoes on top of the herb/spices until the jar is full. I usually cut the last tomato in half, so it fits better into the jar.
Using a Pyrex glass measuring jug, add 2 cups of boiling water, 3 generous teaspoons of salt and 1 teaspoon of sugar and mix together until dissolved. Add salty water mixture to the jar and fill to the top, ensuring the tomatoes are covered. Some recipes use cold tap water which is fine, but I like the flavours the herbs release with the hot water, which cools very quickly anyway.
Using a cheesecloth, cover the opening of the jar, and leave to sit on a countertop for 3-5 days. It will require less time in the summer, and more time in the winter, depending on the temperature of your house (don't put in direct sunlight). If you have tomatoes sticking out of the brine a bit, rotate them daily.
When you feel your tomatoes are ready, you might like it milder or more fizzy fermented, close the lid and place in the refrigerator and allow to sit for 1-2 more weeks before eating. This will ensure the flavours full permeate together with the brine, herbs and tomatoes. The longer it sits before you eat it, the better the taste will be, trust me, otherwise the brine will taste amazing, but it hasn't fully penetrated the tomatoes. Remember to keep refrigerated. Enjoy!