Ingredients
Scale
- 1 cup dry red wine
- 1/2 cup red wine vinegar
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 6 tablespoons chopped fresh oregano
- 6 tablespoons chopped fresh basil
- 5 cloves garlic
- 9 cups chopped cored plum tomatoes
- 1 cup finely chopped onion
Instructions
- Prepare boiling water canner, jars, rings and lids as described above.
- In a large stainless steel saucepan, combine wine, vinegars, water, sugar, oregano, basil and garlic. Bring to a boil over medium-high heat and cook until sugar dissolves, around 2 to 3 minutes. Add tomatoes and onion; return to a boil and continue cooking at a boil for 5 minutes. Season to taste with salt and pepper.
- Ladle hot tomato mixture into hot jars, leaving 1/2-inch space between the top of the food and the rim of the jar. Remove air bubbles; add more tomato mixture as needed to keep headspace at 1/2 inch. Wipe rims clean; place lids on jars and screw on rings. Place jars in canner covered by at least 1 inch of water. Bring water to a boil and process jars over high heat for 20 minutes from when the water begins to boil – remember high altitude adjustments if needed (see above). Turn off heat and let jars rest in canner for 5 minutes. Remove and place on a clean dish towel to cool. Let rest undisturbed for 24 hours.
- When ready to serve, drain off some of the liquid (otherwise I found it to be a bit too runny) and serve over brie or goat cheese on toasted baguette slices.