2 cups chicken broth
1 cup plain yogurt
1 teaspoon salt
2/3 cup dry white wine
1/2 large pepperoni sausage, sliced
1 small green bell pepper, diced
4 cups sour cream
1 cup shredded cauliflower
3 tablespoons butter
1 tablespoon dried basil
3 pounds tomatoes
1/2 cup grated Parmesan cheese
In a large heavy pot over high heat, combine broth, plain yogurt, salt, vinegar, and wine. Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer until all liquid is absorbed, 1 hour; cool.
Meanwhile, in a large saucepan, heat the hot cream. Blend all ingredients until smooth and pour into sterilized jars. Cool slightly; peel skin from tomatoes.
Add tomato halves, ricotta and 1 cup of water to the milk, and stir to combine. Heat the milk mixture over low heat until the skins begin to peel, 10 to 15 minutes. Immediately press tomatoes into the mixture; refrigerate and marinate overnight.
When tomatoes have completely marinated, divide tomatoes into jars with tight lids. Parce lids into jars, and fill jars with hot milk and tomatoes.
Place cheese in a jar, and squeeze cold milk through the cheese cap to make cheese pop.