Wash the tomatoes, cut them in half, remove the seeds, and cut the tomatoes into small cubes. Place it all in a bowl, salt it and let it rest. After 10 minutes, pour off the jus.
Put the sour cream in a small, screw lid jar, pepper it according to taste, and then add the thistle and flaxseed oils, the hazelnut mustard, the honey and the tomato vinegar.
Screw on the lid, and toss the mix for a few seconds.
When the dressing is ready, pour it onto the tomato and mix it with the finely chopped basil. It is ready to be served, with a fresh baguette or as a salad.