“Tasty tomatoes even in the middle of winter thanks to this ancestral method”

Clean and sterilize the jars thoroughly
Boil each jar for a few minutes to ensure cleanliness
Sterilize the lids by boiling
them I prefer to use 1.5 liter
jars Layering the jars:
Start with a clove of garlic at the bottom of each jar
Add a few grinds of black pepper and other herbs
Add the tomatoes and onions
Add another garlic clove and other herbs
Continue layering until the jar is filled, finishing with the onions and herbs.
Preparing the marinade:
Boil drinking water and pour it into the jars, covering the contents.
Close the jars tightly with the lids.
Let the jars rest for 15 minutes. To reheat
After 15 minutes, strain the liquid from the jars into a saucepan using a colander.

For the marinade (for a 1.5-litre jar):
Liquid from the jars
2 teaspoons salt (18 g)
2.5 tablespoons sugar
1 tablespoon refined
neutral oil Bring the marinade to a boil, making sure all the spices are dissolved.
Add 25 ml of 9% vinegar to each jar.
Pour the hot marinade over the tomatoes in the jars.
Close the jars tightly and turn them over briefly to check for closure.
Final steps:
Cover the jars with a warm blanket and let them cool completely.
Canned tomatoes will keep for up to a year at room temperature.
Enjoy your homemade canned tomatoes!