Step 1

Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.

Step 2

Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.

Step 3

Bring the pot mixture to a boil, then lower to a simmer and gently simmer for 5 minutes to heat garlic thoroughly.

Step 4

Meanwhile, pack tomato into the heated jars you are using, leaving 2 cm (1/2 inch) headspace.

Step 5

Now ladle the simmered sauce into heated jars, leaving 2 cm (1/2 inch) headspace.

Step 6

[Optional] 1/4 teaspoon pickle crisp per jar

Step 7

Debubble, adjust headspace.

Step 8

Wipe jar rims.

Step 9

Put lids on.

Step 10

Process in a water bath or steam canner.

Step 11

Process jars for 20 minutes; increase time as needed for your altitude.