I can't imagine how you could can tomatoes without them becoming mush because you cook them when canning.

Perhaps some other pickling recipe might be more to your liking. Or drying them; but I can't imagine that a dried tomato would be good in a salad.

Having said this... someone else may have knowledge or ideas that I don't have.

Good luck, Kate.

Thank you for the input! Surprisingly, I had no issue with the texture of the canned tomatoes - they were soft, and partially split open, but it was still perfectly edible in a salad. It was just the strong flavor of the vinegar + rosemary I did not care for.

You could ferment them. But, they would need refrigeration after they were done, apparently.