2 kg tomatoes
5 cm fresh ginger skin on -grated
4 cloves - bruised
Core tomatoes and place in baking tray with garlic (no need to peel) , drizzle with balsamic and cook at 140 degrees C for 1 - 1.5 hours until the tomatoes have collapsed. Remove the skins and pack tomatoes and garlic into # 20 bottles - reserve the liquid. Add the grated ginger and cloves shared between each bottle and top the bottles up with the reserved liquid and a little water ( if there is not enough baked tomato juices ). Add 2 teaspoons of lemon juice per bottle leaving a 12 mm headspace . Seal with ring, lid and clip and process as per preserver type.