4.5-5 lb. tomato (washed, cored, chopped. 9 cups / 3 lbs. Measured after prep)
5 cloves garlic, washed, peeled and minced
1 C. dry white wine
1 C. white wine vinegar
1/2 C. water
2 tablespoons sugar (white OR few drops liquid stevia)
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons balsamic vinegar
Pickle Crisp (optional)
Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.
Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Bring the pot mixture to a boil, then lower to a simmer, cover, and gently simmer for 5 minutes to heat garlic thoroughly.
Meanwhile, pack tomato into the heated jars you are using, leaving 1/2 inch head space.
Now ladle the simmered sauce into sterilized and heated pint jars, leaving 1/2 inch head space.
Optionally, add 1/4 t. pickle crisp per pint jar. Debubble, adjust headspace. Wipe jar rims. Put lids on. Process in a water bath or steam canner.
Process jars for 20 minutes; increase time as needed for your altitude.