Sterilize the jars in boiling water and turn them upside down on a clean towel. Blanch 4.5 lb (2 kg) of tomatoes in boiling salted water. Drain and allow them to cool, then peel them and cut them in half. Remove the seeds and let them drain. Peel the garlic and onion, crush the garlic and chop the onion finely, then fry them in a pan with hot oil.
Add the remaining 2 lb of tomatoes, cut into quarters, as well as the spices. Let the mixture boil on the heat for 25-30 minutes. Remove the spices and strain the sauce.
Add salt, stir and leave it to cool. Distribute the tomato halves in the jars, add a few leaves of fresh basil and top up with the sauce, which needs to cover the tomatoes.
Close the jars and sterilize for 45 minutes.