Grind sweet pepper, garlic and horseradish root with a blender or mince with a small nozzle.
Cut the tomatoes in half, if too large, cut into four.
Add chopped parsley to the vegetables from the blender, mix.
In a sterile jar, put the tomatoes with a slice to the bottom while shifting each layer with horseradish.
Dissolve salt and sugar in water, boil and add vinegar at the end. Pour the marinade over the tomatoes, cover and place in a pot of water. Sterilize after boiling water for 10 minutes.
Roll up the cans, turn the lid down and cover with a blanket until completely cooled.