Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers –sweet and hot— onion, garlic and bay leaves in alternating layers to fill jars up to about 1/2 inch from the rim. Sprinkle with some coriander seeds.
In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones (See Note).
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