At the bottom of the can, lay the bay leaf and pepper. Pierce the tomatoes with a toothpick so that they do not scorch in the process and put them in jars. Pour boiling water.
Then drain the water from the tomato and prepare the marinade by dissolving salt and sugar in water. In each jar, add the garlic passed through the press, about 1 tsp. for one 0.5 liter jar. Pour marinade and add vinegar, 0.5 l. jar 0.25 tsp vinegar.
Roll up the cans, turn the lid down and cover with a blanket until it cools completely.