Ingredients:
(for 1 kg of ripe tomatoes)

Ripe, firm tomatoes (preferably plum or raspberry)

Vegetable oil (e.g., rapeseed or grape seed)

Glass jars with lids (scalded)

Paper towel or linen cloth

Fruit/vegetable cleaner (optional) Preparation:
Selecting and washing tomatoes: Choose firm, undamaged tomatoes. Wash them thoroughly (preferably in lukewarm water with vegetable liquid) and then dry them.

Drying: After washing, dry the tomatoes thoroughly with a paper towel or cloth. This prevents moisture from remaining on them.

Stacking in jars: Arrange tomatoes loosely in dry, scalded jars. Do not press them.

Battering with oil: Pour vegetable oil over the tomatoes until they are completely covered. The oil acts as a protective barrier against air penetration.

Sealing and storing: Close jars tightly and store in a cool, dark place—preferably in the basement or on the bottom shelf of the refrigerator.

Serving and storing tips: