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  • 1 pint ripe grape tomatoes
  • 1/4 cup fruity extra-virgin olive oil, divided
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon sugar
  • 1 red bell pepper, thinly sliced
  • 2 balsamic vinegar
  • 1 (4-ounce) fresh mozzarella ball, cut into bite-size pieces
  • 2 (about 1/2 ounce) fresh basil, chopped
  • 2 garlic, finely chopped


<ol> <li class="p1">In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.</li> <li class="p1">Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.</li> <li class="p1">Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.</li> </ol>

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