Easiest Canned tomatoes

So easy I may have to make more.
I found the recipe on French Food at Home. She uses fresh bay leaves but I substituted oregano because it was what I had available.
I used one jar last night. There's a definite difference between home preserved tomatoes and plain tomatoes in a can from the store. I'm not a fan of canning tomatoes because of all the labor involved, but this was nearly effortless. I used a glass loaf pan half filled with water in place of the brick used to weigh down the jars while in the boiling water.
Here's her recipe:

INGREDIENTS

• Tomatoes
• Few sprigs fresh thyme
• Bay leaves

• 1 or 2 onion slices
• Water, as needed

DIRECTIONS

Pack whole tomatoes into quart/litre jars with a few thyme sprigs, a couple of bay leaves, and an onion slice or two. Close the lids and set the jars on a rack in a deep pan. Add enough water to cover generously. Weight down with a brick so they don't float. Simmer for an hour and a half, until they lose their shape and collapse. Let the jars cool in the water so that they form a tight seal. When done, each jar will look only half full of tomatoes.