Make your yellow pear tomatoes last longer by pickling them with sweet onion, garlic, and fresh rosemary.
No pear tomatoes on hand?
Use cherry tomatoes instead!
Credit: Blaine Moats
Bring to boiling, stirring until sugar dissolves; reduce heat.
Simmer, uncovered, for 10 minutes, stirring often.
Remove and discard bay leaf.
Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace.
Remove any air bubbles in jars.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
