Pierce tomatoes several times with a needle and make in lightly salted water for 2 to 3 min.
Drain, cover with vinegar and leave for one night with the lid closed. Heat sugar with the water and clarify, stirring and skimming. Simmer the spices in a muslin bag. Cool and pour over the tomatoes. Cover and pour over the tomatoes. Drain the gravy, remove the spices, simmer gravy until thick. Fill tomatoes into jars, pour gravy over them, seal when cool.
I always use it to save my unripened tomatoes before they get frost.
Note: The tomatoes should be at least the size of a walnut. Smaller ones often taste bitter!
From the recipe collection of Andreas Kohout
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!