from Tomatoes by Bernardin
9 cups chopped plum tomatoes about 3 1/2 lbs.
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
2 Tbsp. balsamic vinegar
1/2 cup water
2 Tbsp. sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
Wash, seed and chop tomatoes into 1/2 inch pieces; measure 9 cups; set aside.
Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar and spices in a deep stainless steel saucepan. Bring to a full oil, reduce heat. Boil gently, covered, 5 minutes.
Lightly pack tomatoes into hot jars leaving 3/4 inch headspace. Add hot liquid to cover tomatoes. Using nonmetallic utensil, remove air bubbles. Wipe jar rim. Center lid and apply screw band.
Process in boiling water canner 20 minutes. I do everything in a pressure canner so I process the pint jars at 5 lbs. for 15 minutes.
Makes about 7 250ml jars.
I did 9 jars and stretched the liquid by filling each jar about 2/3 with the recipe and the remainder with boiling water.