Pickled Tomatoes with Cinnamon Sticks

Wash the jar thoroughly and rinse the tomatoes.

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

Pack the tomatoes into the jar, 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 pot, add the cinnamon stick, bring to a boil, and pour back over the tomatoes for ten minutes.

Drain the water, place the cinnamon, sugar, salt, and vinegar in the pot, bring to a boil, and discard the cinnamon stick.

Pour the hot marinade over the tomatoes, seal the jar, turn upside down, wrap in a blanket, and leave until completely cool.