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Dave, thanks for the great recipe! (Good to see you here!) I am definitely going to try that this year. I have a couple questions: What size do you cut the tomatoes? And also, if you fill the jars first, then put in salt, then pack it full of tomatoes doesn't most of the water overflow out of the jar? (Is that why you shake after rather than stirring before, to ensure enough salt stays in?)
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You can cut them however you wish. Just use firm tomatoes (I use lots of cherry types and roma types) if you are going to cut them as you don't want them to be really mushy. I'd say quarters tops. You fill the jars with the tomatoes and other vegetables first, then salt, then water, cap and invert a couple of times to mix the salt. Some recommend doing it a bit different - fill with vegetables, fill with water, then dump the water out into a bowl and mix the salt into it well, then refill the jar with the salted water. Either works.
Dave