Between what we are aloted at the CSA to the two cherry tomato plants, we've had an abundance. Here's a simple recipe to enjoy. I'll post a note when we actually get into them.
Yield, about four pints
2 quarts of cherry tomatoes
1 teaspoon kosher salt
1c white wine vinegar
1c white vinegar
1 quart water
Garlic and fresh rosemary sprigs for each jar
Wash the tomatoes and with a pin prick each one to help prevent the skin from cracking. (Worked pretty well for me. Only a few split cherries).
Put all but garlic and rosemary in a saucepan and bring to a boil. Lower heat and boil for 10 minutes.
Pack tomatoes into hot jars into which you've placed a clove of garlic and a sprig (about3-4") of rosemary. I found the best method for filling was to put a few in at a time and shake the hot jar to make them settle in better.
Ladle in hot liquid. Leave 1/2" headspace. Remove any air...I use a bamboo skewer. Add more liquid as needed. Adjust two piece caps.
Process in 180 degree water bath for 10 minutes.
I can't wait to try in a few months!