When I found this canned tomato bruschetta recipe in a book from the library a few years ago (wish I would’ve known to write down the name), I was skeptical. I thought the canned tomatoes would be mushy and it would be like putting a chunky sauce on your bread (bruschetta is toasted bread- usually a baguette- rubbed with a piece of garlic and olive oil and topped with various things, most commonly tomatoes).
I was intrigued enough by the ingredients (wine, vinegar, garlic, herbs) to try it anyway. And I’m so glad I did.
Honestly, you won’t believe how garden-fresh these taste in the winter! It really is like “summer in a jar.” Now I try to make at least 20 jars and I use it on bread, but I’ve also used it on salads when I’m just craving tomatoes and the only thing to be had are the lame store ones.
The ingredients are simple. The most important thing about this recipe is to use the firm, paste tomatoes in order to ensure they don’t get mushy while canning. This is not the time to use the wonderful Brandywines, no matter how good the flavor! They should be peeled (see my method here) and coarsely chopped.
You will also need cider vinegar, balsamic vinegar, white wine, garlic, water, sugar, and dried basil and oregano. I was out of oregano here, so used a dried Italian seasoning blend. It’s fine to change up the dried ingredients, but don’t mess with the amount of fresh garlic, tomatoes and vinegar. This recipe was developed to be acidic enough to be canned and shelf-stable.
I always prepare the tomatoes first, then get the jars (a recipe makes about nine 1/2-pint jars), lids, and canner ready. See my canning steps here.
Once the tomatoes are ready, combine the all the ingredients except the tomatoes in a large pot. Bring to a full roiling boil over high heat, stirring occasionally. Reduce the heat, cover, and boil gently for 5 minutes. Keep on lowest heat setting while packing jars.
Using a slotted spoon, pack the tomatoes into hot jars to within a generous 1/2-inch of top of jar. I always push the tomatoes down a bit to fit more in each jar.
Ladle the hot vinegar mixture into the jar, covering the tomatoes and leaving 1/2-inch headspace.
Using a plastic spatula, run it around the edge of the jar to remove any air bubbles. The liquid may go down as the bubbles are released, so you may need to add more to keep the 1/2-inch headspace.
Wipe rim, and attach lids.
Place jars in canner, completely covering them and bring to a boil. Process 20 minutes. Turn off heat and remove lid, leaving the jars in the canner for 5 minutes.
Remove from canner, cool for 24 hours, check seals and store.
And enjoy “summer in a jar” this next winter!PRINT
Canned Tomato Bruschetta Topping
- 7-8 cups chopped, cored, and peeled plum/paste tomatoes (I always do a bit extra to make sure I have enough)
- 5 cloves garlic, minced
- 1 c. dry white wine
- 1 c. cider vinegar
- 1/2 c. water
- 2 T. sugar
- 2 T. balsamic vinegar
- 1 T. dried basil
- 1 T. dried oregano
- Prepare tomatoes.
- Prepare canner, lids, and jars.
- In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
- Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
- Pack tomatoes into hot jars, leaving a 1/2-in headspace. Ladle the hot vinegar mixture into jars, again with a 1/2-inch headspace. Remove any air bubbles with a spatula and add any needed liquid to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner.
- Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter. Check seals after 24 hours, then store on a cool, dark shelf.
Makes 9 1/2-pint jars
This is linked with Momtrends Friday Food.