Best of all for this snack, I like to take a variety of plum tomatoes. They are compact and small in size.
Of course, you can make any tomatoes, but not large ones to cut them in half.
Dishes need to take the size to put the tomatoes in a row, and with a lid. This way the tomatoes will not crumple and will absorb all the juices from the filling.
Bulgarian red pepper should be cut and put in a blender, pouring 1 tablespoon of water.
Break up the juice with the pulp.
Put in a bowl, add sugar, salt and pepper (I use Cayenne), combine with a spatula.
Squeeze out the garlic, add chopped dill, and mix.
Pour olive oil (sunflower), balsamic (vinegar or lemon juice). Connect again.
Pour in the tomatoes, mix them carefully so that they do not choke, cover with a lid and put them in the refrigerator for 2 hours.