Canned Tomato Bruschetta Topping

canned bruschetta

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!


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
  1. Prepare tomatoes.
  2. Prepare canner, lids, and jars.
  3. In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
  4. Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
  5. 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.
  6. 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.


  1. Jenelle says

    If I ever get any tomatoes to grow I will definitely make this. Or maybe I can find a good deal at the farmers market…….

  2. Jenelle says


    Do you think we could get a photo of your pantry filled with all your home grown/ canned goodness? I have a vision of it looking just like Barbara Kingsolver’s pantry at the end of the summer of Animal, Vegetable Miracle. :)

  3. Jami @ An Oregon Cottage says

    Oh, I loved the concept of that book and, in fact, tried 2 new tomato types that she recommended! But I never saw a picture of her pantry- was it on the blog/website she has?

    I’m afraid mine wouldn’t compare- I don’t think it would feed all of us all winter. :( It’s just the things that I like to have and don’t want to buy and I try to spread them out the rest of the year…

    I will take a picture, though- that’s a good idea and may give you a better idea of the reality. :)

    • Jami says

      No, Carol – adding fresh, low-acid ingredients like herbs and garlic would make it not safe for water-bath canning and storing on a shelf. You can add fresh basil when you serve it, if you’d like. This isn’t like fresh bruschetta – but in the depths of winter, it comes pretty close. :)

  4. jim says

    what is the reason that all the bruschetta recipes call for wine? can you make it with out the wine, could I use the basil that we grew and have in the freezer from this year?

    • Jami says

      Hmmm, I think, Jim, that it may be a mellow way of adding acid to make it safer for canning? I don’t use wine in my fresh recipe, so that would be my guess. Since it is an acid, you’d need to replace it with a mild vinegar (like a wine vinegar or a rice vinegar). The basil needs to be dry or it becomes another low-acid ingredient which would mess up the ratio. Hope that clarifies some!

  5. Lisa from Iroquois says

    Just filled the canner with 7 x 1cup jars of this. The liquid didn’t go far enough so we topped each jar with extra vinegar/water. Sure smells like summer in the kitchen right now. It was the perfect idea for the last few paste tomatoes I had on the counter.

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