Cut the Kumato® tomatoes into wedges, leave other varieties whole.
Add to the clean, warm sterilized jars with bay leaves and herbs.
Combine the white wine vinegar, red wine vinegar, sugar, coriander seeds, peppercorns, chilli flakes and salt in a medium saucepan over medium heat. Bring to the boil, stirring until the sugar is dissolved. Stand 5 minutes.
Pour the warm liquid over the tomatoes to cover. Seal and allow to cool.
Store in the fridge for up to 6 months.
TipTip: You will need 1xLitre or 2x650ml capacity pickling jars.