Vinegar Marinated Tomatoes

Peel and halve the garlic. Rinse and dry the bay leaf and the thyme. Bring the vinegar, wine, sugar, 1 tablespoon of salt, garlic, herbs, and 150 ml (approximately 5 ounces) of water to a boil. Rinse, trim, and halve the tomatoes. Place the tomatoes in the cooking liquid briefly, then remove with a slotted spoon. Transfer into the prepared jars. Let the cooking liquid cool, then pour over the tomatoes. Cover with oil and seal well.