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The fresh taste of ripe tomatoes mixed with garlic, oregano, and basil couples perfectly with the tang of balsamic vinegar to pack a lot of flavor in each jar.
- 9 cups tomatoes, cored and chopped
- 1 small red onion, sliced or finely chopped
- 5 cloves garlic, minced
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
DIRECTIONS
- Add the garlic, vinegar, water, sugar, basil, and oregano to a large saucepan. Over medium heat, bring to a boil. Once boiling, lower the heat to low and simmer for 5 minutes.
- In the meantime, pack the chopped tomatoes and onions into clean canning jars. Once the vinegar mixture has simmered for 5 minutes, ladle it into the jars, covering the tomatoes. Remove any air bubbles and top up the brine, leaving 3/4 of an inch of headspace.
- Place a lid on the jar and waterbath can the jars for 10 minutes. Remove the jars from the canner and allow them to fully cool on a wire cooling rack covered with a clean tea towel for 24 hours. Once cooled, wash and dry the jars.
- When ready to serve, drizzle with a little balsamic vinegar and olive oil. Season with some flaked sea salt.