6 to 8 small tomatoes, seeded and chopped
½ cup dried basil
1 cup dry white wine
1 lemon, seeded and chopped
3 cups white granulated sugar
1 cup toasted pine nuts

Combine all ingredients but the nuts in a large pot or Dutch oven and bring to the boil. Reduce heat and simmer 30 minutes, stirring frequently. Remove from heat and stir in pine nuts. Ladle into sterile half-pint jars and wipe lids clean, if necessary. Screw down lids and process in a hot water bath for 15 minutes.

Discover more information about Preserving the Harvest: Saving the Summer for Later
in the archived edition of our Sept 2012 email.
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