Remove the top of the cherry tomatoes, soak them in water for a while, and wash them clean.

Tomatoes need to be blanched and peeled, but in order to peel them well, make a slight cross at the top or bottom.
It's a bit of a hassle, but if the tomatoes are fresh, you don't have to cut them and blanch them, so you can skip them.

Bring water to a boil in plenty of water about 1T of sea salt.

When the water boils, add the tomatoes and remove the skin as soon as it pops. Don't boil it for too long and 1 to 2 minutes is enough.

Cool in cold water and peel.

Prepare containers by sterilizing them with hot water in advance or by washing them clean and drying them with water unless they are glass bottles.

Divide the peeled tomatoes equally into containers.

Boil the pickle sauce with the amount of ingredients.
When it starts to boil, remove the steam and pour it in.

If you don't have a pickling sponge, you can add 1/2T of pepper

Boil the soy sauce for a long time, remove the dried seaweed, and pour it right away

If there is a lemon in the pickled tomato soy sauce, it tastes better if you add half of it.