Italian Tomato Relish

Italian Tomato Relish
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Prep Time 10 mins
Cook Time 36 d
Total Time 36 d 2 hrs 10 mins
Course Appetizer
Cuisine Italian
Servings 50

Ingredients
  

  • 4 lbs plum tomatoes
  • 2 T. olive oil
  • 3/4 cup onion diced
  • 1/2 cup bell pepper
  • 1 1/2 cups red wine vinegar
  • 1/2 cup cup white wine (I omitted)
  • 2 T. balsamic vinegar
  • 2 T. chopped fresh oregano
  • 2 1/2 T. sugar
  • 2 T. kosher salt
  • 8 cloves garlic
  • 5 large sprigs fresh basil

Instructions
 

  • Dip water for about 30 seconds. Remove peel and dice. You should have 9 cups.  (I choose not to peel my tomatoes. I don't mind the peels)
  • Heat the olive oil in a stainless steel pot or enameled dutch oven and over medium-low heat  onion, bell pepper, and garlic and saute until softened about 5 minutes.
  • Add tomatoes, wine vinegar, wine, balsamic vinegar, oregano, basil, sugar and salt. Bring to a boil, stirring occasionally and simmer for 10 minutes.
  • The consistency should be like a loose but meaty salsa.
  • Remove from heat and taste to adjust sugar and salt, if needed.
  • Ladle tomato mixture into pint jars leaving 1/2 inch headspace. Remove any air bubbles and refill to headspace if necessary.
  • Wipe rims and add hot lids/rings. Process in water bath canner for 15 minutes once the water comes back to a full rolling boil.
  • Let cool undisturbed for 12 hours. Do not open for at least 6 weeks to allow the flavors to develop.
Keyword Italian Tomato Relish