Oven Canned Tomatoes
Slice tomatoes into quarters. If using cherries or pear tomatoes, halves. Fully fill jars and to each pint jar add teaspoon salt and teaspoon vinegar. Double amount of salt and vinegar (1/2 teaspoon of each) if using quart jars.
Place the lids on and screw tightly. Line a flat pan with paper towel and place the jars on the paper towel.
Put the pan with the jars into a cold oven. Turn the oven on to 275 degrees. When the oven reaches temperature (275 degrees), set a timer for one hour. After an hour, turn off the oven and do not open the oven for 12 hours.
When you remove the cooled jars, all of the lids should be popped down indicating a full seal. Store in your pantry till use.