Canning Marinated Tomatoes?

[Emerald]

I have a great recipe that my kids really love for marinated tomatoes and I was thinking of trying to can some. I am not sure if it would hold up to canning & I would appreciate any opinions on if you think these would be safe to can. Here's the recipe:

2 T. olive oil
2 T. balsamic vinegar
1 T. lime juice
1 T. dried cilantro
1 t. sugar
1 t. dried oregano
1 T. minced garlic
1/2 t. salt
1/4 t. pepper
10-15 plum tomatoes, sliced

In a bowl, combine the first 9 ingredients. Add tomatoes; toss gently to coat. Cover & refrigerate for at least 1 hour before serving.

[NCLee]

I'm afraid that it will come out like chunky pasta sauce.

The closest thing that I can think of is to freeze the tomatoes and then use those to make up this recipe when served. It won't be the same thing, but you won't be dealing with cooked tomatoes.

Lee

[CanNerd]

Not recommended for canning and should only be frozen if you want to store for an extended time.

[Emerald]

I was thinking the same thing; that it would end up more like salsa. I thought about quartering the tomatoes instead of slicing and it might end up like a relish version. I don't think they would be good frozen, but I might try a relish to can & see how it does. Thanks for the replies.

[NCLee]

After looking at the ingredient list again, why would you want to can it? Looks like the emphasis is on fresh tomatoes with a dressing. IMHO, whole frozen tomatoes would work better than anything you can put in a jar. Pull out the tomatoes, defrost under running water. Slice. Mix up the remaining ingredients.

If you do decide to can, you may have a problem with the oil and your jar seals. Don't know for sure, so you may want to google to see if you can find a recipe using oil that also complies with current canning recommendations.

Just some thoughts that may be helpful.
Lee