How to make
For two small jars 13.5 fl oz (400 ml) each, you will need about 1 kg of cherry tomatoes.
Add a tsp of salt at the bottom of each jar, a sliced garlic clove and a few pepper corns.
Wash the cherry tomatoes and toss them into the jars, by squeezing jently, so you can fit them all in. You can add a little parsley, oregano, or basil if you wish.
We chose to keep the authentic taste of the tomatoes and canned them without herbs, but next time we will try to add some.
Pour about 5 fl oz (150 ml) of water into each jar and screw the lids on, tightly. Place the jars in a pot with water. Remember to put a cotton towel on the bottom of the pot, to prevent the jars from cracking.
The water level should be at least two fingers above the lids.
Bring to a boil and strilize the jars for 10 minutes.
Enjoy!
