Recipe

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• 5 cups tomatoes , pear
• 1 cup sweet onion, thinly sliced
• 1/2 tsp red pepper, crushed
• 6 garlic cloves, thinly sliced
• 2 1/4 cups white balsamic vinegar
• 3/4 cup water
• 1/3 cup sugar
• 3 tbsp pickling salt
• 1 tbsp fresh rosemary leaf
• 1/2 tsp whole black peppercorn
• 1/2 tsp whole pink peppercorns
• 1/2 tsp whole white peppercorns
• 1 bay leaf

• 1 Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
• 2 In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
• 3 Remove from heat and discard bay leaf.
• 4 Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2 head space.
• 5 Pour HOT vinegar mixture over tomatoes, leaving 1/2 head space. Remove any air bubbles in jars, wipe rims and add lids.
• 6 Process filled jars for 15 minutes in water bath.