7. Finely chop the parsley and garlic.
8. Fill the sterilized jars in layers, alternating tomatoes, chopped herbs, and oil. Press down firmly, leaving 2 cm from the top. Cover everything with oil and seal tightly.
9. Pasteurize the jars by placing them in a pot, separated by a cloth. Boil for 30 minutes. Check that a vacuum has formed (no clicking noise on the lid).
10. Store tomatoes in a cool, dry place for at least a week before eating.
7. Finely chop the parsley and garlic.
8. Fill the sterilized jars in layers, alternating tomatoes, chopped herbs, and oil. Press down firmly, leaving 2 cm from the top. Cover everything with oil and seal tightly.
9. Pasteurize the jars by placing them in a pot, separated by a cloth. Boil for 30 minutes. Check that a vacuum has formed (no clicking noise on the lid).
10. Store tomatoes in a cool, dry place for at least a week before eating.
