Pickled Pear Tomatoes with Rosemary


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!

Pickled Pear Tomatoes with Rosemary
Photo: Blaine Moats
Prep Time:
35 mins
Cook Time:
10 mins
Process Time:
15 mins
Total Time:
1 hrs
7 half-pints


  • 5 cup yellow and/or red pear-shape or round cherry tomatoes

  • 1 cup thinly slivered sweet onion (such as Maui, Vidalia, or Walla Walla)

  • ½ teaspoon crushed red pepper

  • 6 cloves garlic, thinly sliced

  • 2 ¼ cup white balsamic vinegar

  • ¾ cup water

  • cup sugar

  • 3 tablespoon pickling salt

  • 1 tablespoon fresh rosemary leaves

  • ½ teaspoon whole black peppercorns

  • ½ teaspoon whole pink peppercorns

  • ½ teaspoon whole white peppercorns

  • 1 bay leaf


  1. Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.

  2. In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

34 Calories
7g Carbs
Nutrition Facts
Calories 34
% Daily Value *
Sodium 631mg 27%
Total Carbohydrate 7g 3%
Total Sugars 6g
Vitamin C 3mg 15%
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 96mg 2%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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