Blend the tomatoes in a food processor.

Gently heat the olive oil in a sauce pan and add the garlic and cook until very light golden brown.

Beat the eggs then slowly add the cheese, then the bread crumbs, the parsley, the baking soda, and sea salt and mix all together. You should have a semi-solid consistency; if necessary add additional bread crumbs and cheese until you can form the mixture into balls.

Heat the oil in a large frying pan, deep enough to cook them halfway up their height; the oil is ready when you splash a little flour in it and it drizzles. It's important to be hot enough or the popettes will absorb the oil.

Gently put them into the hot oil; turning them over when they’re lightly brown, about a minute per side. Drain thoroughly on paper towels.

Put them in the sauce and let them cook for another half hour to absorb the liquid; you might have to add additional water as there should be some sauce left in the pan to serve them with.

Serve on small plates, top with sauce, and garnish with additional cheese and basil if desired.