Ingredients

The following ingredients have 4 Servings
  • ½ teaspoon salt
  • ½ cup white wine vinegar (or apple cider vinegar)
  • ½ cup white vinegar
  • 2 cups water
  • 1 quart cherry or grape tomatoes
  • 2 cloves garlic (peeled and sliced into two long halves)
  • 2 sprigs fresh rosemary (length should be approximately the same as the jar)

Instruction

  • Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
  • Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
  • Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
  • If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
  • Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
  • If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.