Remove the stem portion of the tomato and any visible imperfections with a paring knife.

Then slice the tomatoes into round pieces and sprinkle a generous amount of salt into a small bowl.

Coat the tomatoes in the salt one at a time and put them into a large bowl.

Continue adding layers of tomatoes and salt until your bowl is completely full.

Cover the tomatoes with a large plate and press down on them thoroughly with a weight until the water has been removed and they start to soften. Leave for at least 24 hours.

Next, begin removing the tomatoes by squeezing any excess liquid out and placing them in a separate bowl.

Fill the bowl to the brim with vinegar and allow the tomatoes to marinate in it for another 24 hours.

Now remove the tomatoes from the vinegar and place them on a plate. You can leave them in round slices or cut them into bite-size pieces.

Drizzle EVOO on the tomatoes until well coated.

Add chopped garlic and fresh parsley and place the tomatoes in the pickling jar.

Fill the jar with EVOO to preserve them and add more garlic and parsley to the jar for extra flavor.

Store them in a cold place until you’re ready to eat them.