5 cloves Garlic, finely minced
1 cup Dry White Wine
1 cup White Wine Vinegar
1/2 cup Water
2 tbsp Sugar
1/4 cup Fresh Basil, chopped
1/4 cup Fresh Oregano, chopped
2 tbsp Balsamic Vinegar
9 cups chopped, cored Plum Tomatoes (see note below)

Prepare canner, jars and lids.
In a large, deep stainless steel saucepan combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar.  Bring to a full rolling boil over high heat, stirring occassionally.  Reduce heat, cover and bil gently for 5 minutes, until garlic is heated through.  Remove from heat.
Pack tomatoes into hot jars to within a generous 1/2" headspace.  Remove air bubbles and adjust heaspace, if necessary, by adding hot liquid.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tight.
Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 25 minutes.  REmove jars, let them cool at room emperature.  Check the seals, label and store.
NOTE:  Plum tomatoes work best because they are firmer and hold their shape in processing.  It's not necessary to seed or drain them.  If using globe tomatoes, chop and drin in a colander over a bowl for 30 minutes.  Use the liquid for juices, cocktails, soups or home made dressings.
Makes about 7 8 ounce jars.