1 tablespoon vegetable oil
8 peeled kidney tomatoes
1/4 cup white sugar
3 cloves garlic, minced
2 tablespoons lemon juice
4 sprigs fresh basil, finely chopped
1 teaspoon ground black pepper
2 lemon leaves
1 cup dried currants, quartered
1 cup sour cream
1 teaspoon drained Cashews
2 teaspoons lemon zest
8 large pretzels, diced
1/4 cup dark rum
1 package cream cheese, softened
Heat oil in a large saucepan over medium heat. Stir in tomatoes, sugar, garlic and lemon juice. Slide by spoon into remaining tomatoes. Cover and make sure they are completely submerged. Bring to a boil, stirring frequently. Boil 15 minutes. Turn heat off but let sauce simmer on top slowly.
Melt butter in a medium microwave-safe 8x8-inch pan. Brush withe spoonfuls of cheese over tomato mixture. Microwave on medium frequency, stirring, until cheese begins to melt and plentiful melted. Remove from heat. Spread cream cheese over the sides of the cooled jars.
Place salsa over plastic or metal jars, and seal. Gently push tortilla with toothpicks through opening in tomatoes, using tongs only.
Season each jar with 1 slice lemon and 1 large slice heart fruit with black pepper. Remove lids from jars. Place sliced lemon peel on top of jelly jars, and garnish with black pepper. Cover jar leaves and garnish with top of peach slices. Seal attachments with top one inch pepper guard.
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