Sterilize the jars in any convenient way - steam, microwave or oven for 15 minutes, boil the lids for screwing.
Place dill, garlic and chili in a chopper bowl and chop.
Place the resulting dry mixture on the bottom of a sterilized jar. Place the tomatoes on top.
Pour about 0.5 liters of water into a saucepan, add salt, vinegar, allspice and bay leaves. Bring to a boil.
Let the marinade cool and pour it into the jar with tomatoes. Roll up with a sterilized jar and put it away for storage in a dark cool place. After a week, you can start using the canned goods.