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1
Clean the tomatoes, remove cores and seeds, and cut a small X in the bottom, being careful not to cut too deeply.
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2
In a large saucepan, heat 3 quarts water to a medium boil.
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3
place tomatoes in a wire basket and lower them inot the boilign water for 20-30 seconds, or until the skins begin to crack and split.
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4
remove from the boiling water, and dip the basket of tomatoes in cold water for approximately 1 minute.
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5
Remove the basket from the cold water and set aside.
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6
(If you don't have a wire basket, just use a slotted spoon to lift tomatoes from the waters.
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7
).
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8
In a medium saucepan, heat the salt, sugar, vinegar, and water over medium heat until the liquied begins to bubble.
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9
reduce heat and keep the liquid hot.
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10
Core and peel the tomatoes.
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11
Pack them into hot, sterilized canning jars with the garlic and basil.
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12
Pour the hot vinegar-water over the tomato mixture, leaving 1/2 inch head space.
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13
Depending on the volume of the tomatoes in the jars, you may need to adjust the amount of liquid.
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14
To do this, simply combine equal parts of vinegar and water to cover the tomatoes once they are packed.
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15
Release any air bubbles using a rubber spatula or chopstick.
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16
Add the lids and rings, making sure to tight rings only fingertip tight.
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17
Process the jars in a hot water bath for 30 minutes.
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18
Remove the jars and set aside to seal and cool before storing.
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19
Tip: To ease in peeling the garlic without bruising, blanch the cloves for 20 seconds in the boiling water before blanching the tomatoes.
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20
Plunge them into cold water for 1 minute, then rub off the skins.
