5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, cored tomatoes (drained in a colander for 30 or more minutes)
In a large, deep stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring to full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic is heated through. Remove from heat.
Prepare half pint jars and lids, keeping them hot. Pack tomatoes in hot jars to within a generous 1/2-inch headspace. Ladle hot vinegar mixture into jar to cover tomatoes, leaving 1/2-inch headspace. Remove air bubbles, and adjust headspace if necessary by adding more liquid.
Wipe jar rims and tighten hot lids on to fingertip tightness. Process in boiling water bath for 20 minutes. Makes about 6 pints, usually with leftover liquid.