Brushetta Spread

 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.

(from old blog, posted by Jaime)