Up until now, I have mainly done jams and jellies with a couple pickles throw in (and don’t you worry, more of them to come as my pickling cukes are growing fast!)
With some many people’s tomatoes starting to come in, I wanted to share a different way to preserve them besides sauce and regular canned tomatoes.
I made this at the very end of tomato season last year and boy did I wish I had made it earlier. Both my husband and I absolutely LOVE it and we are currently hanging on to the last jar of it for dear life until our current tomatoes are a little closer to being ripe.
We have also served this at every holiday and party since last summer. Talk about summer in a jar!
With out further ado…. enjoy!
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 1 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon salt
- 8 cups diced tomatoes
- Prepare canner, jars and lids.
- In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
- Reduce heat and let simmer for 5 minutes.
- Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
- Fill jars with vinegar mixture, leaving 1/2 headspace.
- Remove any air bubbles, wipe rims and affix lids.
- Process in a boiling water bath for 20 minutes.
- Remove from canner and let cool.
- Yields: 6 half pints