Korean tomatoes for winter in cans

1. We select tomatoes, ideally they should be dense, elastic (by no means soft), wash under running water, cut out the place of the peduncle, cut into quarters.

2. We peel the Bulgarian pepper from the seed pods, remove the stalks, mine, cut arbitrarily.

4. Peel the garlic, put it in the bowl of a blender and grind it together with Bulgarian pepper into a homogeneous mass (you can also grind it with an immersion blender).

5. In the resulting mass, pour vegetable oil and vinegar, pour sugar and salt. Add finely chopped chili pepper, mix everything well.

6. Parsley, dill, basil are washed, dried with paper towels, chopped with a sharp knife, added to the filling, mixed.

7. In a clean, sterilized jar (we take one three-liter, or liter, as it is more convenient), we spread the tomatoes in layers, watering each layer with a prepared spicy filling. We close the jar with a nylon lid and send it to the refrigerator for a day (in the refrigerator we place the jar on a saucer, turning it upside down).

Then we store the workpiece only in the cold (it is possible in the cellar).

Cook with love!