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cherry tomatoes in a jar with fresh herbs, garlic and liquid

Recipe

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Ingredients
 

  • 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
  • 2-4 cloves garlic (peeled and sliced into two long halves)
  • 2-4 sprigs fresh herbs (rosemary, basil, parsley, etc.) (length should be approximately the same as the jar)

Instructions
 

  • 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 with a knife or toothpick to prevent skin from cracking.
  • Add herbs to hot sterilized jars (two pints or four 1-cup jelly). Fill jars halfway with tomatoes then add one half garlic clove, repeat with more tomatoes and another garlic clove.
  • Ladle vinegar over tomatoes to ¼ inch line.
  • 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.

Notes

makes 4 half-pint jars or two pint jars
adapted from Ball Blue Book Guide to Preserving