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Wash tomatoes. In a large bowl, combine tomatoes, onion, crushed red pepper and garlic; toss gently to combine. Set aside.
In a large stainless-steel, enamel or nonstick heavy saucepan, combine vinegar, water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns and bay leaf. Bring to a boil, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.