We had a bumper crop of thyme in our herb garden this year, so I chose to use it. Rosemary would also be great, or just leave them plain.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
10 pounds of tomatoes will yield about 10 cups. I filled 12 4-ounce jars and 2 16-ounce jars.