Heirloom Tomato and Chili Preserves

• 1 cup small heirloom tomato, halfed
• 2 shallots, cut in to rings
• 1 -2 jalapenos or 1 scotch, bonnet- cut in to rings
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 12 cup olive oil
• 1 cup cider vinegar
• 14 cup sugar
• 2 12 tablespoons kosher salt
• 14 teaspoon allspice
• 1 teaspoon Worcestershire sauce
• 12 teaspoon mustard seeds

1. In a clean jar, place tomatoes, shallots, chilies and set aside.
2. In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat.
3. In small saucepan add the remaining ingredients and bring to a boil.
4. Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables.
5. Allow to sit for 4 hours before refigerating.
6. **Best if eaten the next day.

tomato, shallots, scotch, garlic, fresh ginger, olive oil, cider vinegar, sugar, kosher salt, allspice, worcestershire sauce, mustard seeds

Taken from www.food.com/recipe/heirloom-tomato-and-chili-preserves-425973 (may not work)