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.