The cherry tomatoes rinse and lay out on a towel and let them drain well.

Take 3 clean, dry cans of 600 ml, at the bottom of each put 2 washed, cut into 4 parts plum, 1 Bay leaf, a pinch of black pepper, 2 umbrella dill, sliced large clove of garlic and a small sprig of Basil

Tomatoes are put in jars with plum and spices, pour boiling water and leave for 7 minutes, covered with lids. Drain the water.

For the marinade pour in a pot of water, add salt (ideally sea), sugar (crystals) of cane, whether from Mistral (it will give the marinade a beautiful color and unique caramel flavor) and vinegar, mix well, bring to boil, cook for 1 - 2 minutes and immediately pour the marinade into the jars with tomatoes, hermetically tighten lids. To allow banks to cool at room temperature.

Storing in a dark, cool place.