Pickled Tomatoes with Cinnamon Sticks

Thoroughly wash the jar and rinse the tomatoes.

Place the raspberry and grape leaves, garlic, cloves, bay leaf, and allspice at the bottom.

Pack the jar with tomatoes, pour boiling water over the cinnamon stick separately, then transfer it into the jar.

Pour boiling water over the tomatoes, cover with a lid, and let stand for twenty minutes.

Drain the water into a saucepan, add the cinnamon stick, bring to a boil, and pour back over the tomatoes for another ten minutes.

Drain the water, add the cinnamon, sugar, salt, and vinegar to the saucepan, bring to a boil, and discard the cinnamon stick.

Pour the hot marinade over the tomatoes, seal the jar, invert it, wrap it up warmly, and let it cool completely.