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    Home » Blog » Whole Food Recipes » Canning & Preserving Recipes » Canning Recipes

    September 11, 2018 | By Jami

    Canned Tomato Bruschetta Topping

    Jump to Recipe

    A canned tomato bruschetta topping that results in a surprisingly firm, flavorful topping for bread and salads - it's like "summer in a jar" all through the winter!

    Canned Tomato Bruschetta Topping

    Welcome to September’s Tuesdays In The Garden - our last for this season! Can you believe the gardening season is already winding down? This month my garden friends and I are bringing you preserving ideas for your remaining harvest. I’m sharing an updated recipe for a great way to preserve tomatoes - as a topping for bread and appetizers - and then you’ll find recipes that use apples, pears, peppers, and more tomatoes. Happy making! 

    When I found this canned tomato bruschetta recipe in a book from the library a few years ago, I was skeptical. I thought the canned tomatoes would turn out mushy and it would be like putting a chunky sauce on your bread. I was intrigued enough by the ingredients (wine, vinegar, garlic, herbs) to try it anyway. And I'm so glad I did - they turned out fabulous!

    What is Bruschetta?

    But first, let's talk about what bruschetta is - and isn't. For many years I thought it referred to the tomato/garlic/sometimes onion mixture you top bread with (like this fresh one I make all during tomato season). Then I read that the bruschetta is actually the toasted bread - which is usually a slice of baguette - that's been rubbed with a piece of garlic and olive oil before toasting. This can be topped with various things, though it is most commonly tomatoes.

    Also, how do you pronounce Bruschetta?

    For a while I pronounced it like it looks to me: 'broo-shet-tuh.' Then I read that 'ch' in Italian is always pronounced with a 'k' so now I know to pronounce it 'broo-sket-tuh' - and you do, too. 😉

    Honestly, you won't believe how garden-fresh these tomatoes taste in the winter! It really is like "summer in a jar." Now I try to make at least 10-20 jars each season to use it on bread and also salads when I'm craving tomatoes - and the only thing to be had are the lame store ones.

    Boiling Water Canned Tomato Bruschetta Topping

    Ingredients

    The ingredients are simple and things you're likely to have on hand. 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 or other large heirloom tomato, no matter how good the flavor!

    You will also need cider vinegar, balsamic vinegar, white wine*, garlic, water, sugar, and dried basil and oregano.

    Note: I was out of oregano here, so I substituted 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 when canning recipes like this. This recipe was developed to be acidic enough to be canned and shelf-stable with this ratio of lower acid fresh produce (the tomatoes and garlic) to the acid vinegar (and wine to a degree).

    Do I have to use wine?

    UPDATE: For those of you I've heard from who'd like to try this recipe, but don't want to cook with wine, this is the substitution I'm suggesting after researching the ph of dry white wine and various vinegars (there is some acidity provided by the wine, so you can't just replace with water):

    Replace the 1 cup of dry white wine (ph of 3.0-3.4) with equal amount of apple cider vinegar (ph of around 3). This keeps the acidity about equal, so doesn't impact the safety. I would also up the sugar to 3 tablespoons to counteract the stronger vinegar flavor.

    This option can also now be found in the printable recipe - click the top or bottom arrows to see.

    Canned Tomato Bruschetta Topping-warming canning jars

    Simple Steps to Canned Tomato Bruschetta Topping

    1. Prepare the tomatoes first, so you know how much you have. For this recipe you'll need to peel them (see my easier method here) and coarsely chop.

    2. Then you'll want to have your jars washed and warming (this recipe makes about nine half-pint jars), lids washed, and canner full and ready. You can see my full boiling water canning tutorial here or watch the video below:

    3. Combine the all the ingredients except the tomatoes in a large pot to boil and keep warm while packing the jars.

    Filling jars for canned tomato bruschetta topping

    4. Using a slotted spoon, pack the tomatoes into hot jars, leaving a generous 1/2-inch of "headspace" (the amount of space between the food and the top of jar). Headspace is very important in canning, as it helps with the vacuum sealing, so always follow the recipe's directions in this area. Tip: I always push the tomatoes down a bit to fit more in each jar.

    5. Ladle the hot vinegar mixture into the jar, covering the tomatoes and being sure to keep the 1/2-inch headspace.

    6. 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 a bit more to keep the 1/2-inch headspace. This is why you remove bubbles with preserves like this - the trapped air can cause the liquid to decrease while canning, which would leave tomatoes exposed.

    7. Wipe rim and attach the lids.

    Canned Tomato Bruschetta Topping-boiling water canning

    8. Place jars in canner, completely covering them by at least an inch and bring to a boil before setting a timer to process the jars 20 minutes. Turn off heat and remove lid, leaving the jars in the canner for 5 minutes (this is optional - it's a relatively new addition that some recommend and some don't - see #10 in this NCHFP article - and I often forget).

    9. Remove from canner to a towel-lined counter and cool for 24 hours without touching lids before check lids for seal and storing in a cool, dark place.

    Canned Tomato Bruschetta

    All that's left is to enjoy your "summer in a jar" all winter long!

    Like some ideas for using this tomato bruschetta?

    • Spoon onto bread slices that have been rubbed with garlic and olive oil and toasted.
    • Top a cracker that's been spread with cream cheese or Boursin.
    • Toss with tuna, white beans, onions, and olives for a quick salad.
    • Add to the top of a green salad.

    Water Bath Canned Tomato Bruschetta Topping

    Canned Tomato Bruschetta
    Print Recipe Pin Recipe
    4.69 from 45 votes

    Canned Tomato Bruschetta Topping

    A canned tomato bruschetta topping that results in a surprisingly firm, flavorful topping for bread, salads, and more - it's like "summer in a jar" all through the winter!
    Prep Time45 mins
    Cook Time30 mins
    Total Time1 hr 15 mins
    Course: Preserving
    Cuisine: Italian
    Yield: 9 half-pints
    Author: Jami Boys

    Ingredients

    • 7-8 cups chopped cored, and peeled plum/paste tomatoes*
    • 5 cloves garlic minced
    • 1 cup dry white wine for alternative, see Notes section below
    • 1 cup cider vinegar
    • 1/2 cup water
    • 2 tablespoons sugar
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon dried basil**
    • 1 tablespoon dried oregano**

    Instructions

    • 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-inch headspace. Ladle the hot vinegar mixture into jars, making sure to keep the 1/2-inch headspace. Remove air bubbles with a non-metallic spatula, adding any additional liquid needed 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 in a cool, dark place.

    Notes

    *I always prepare a bit extra tomatoes to make sure I have enough.
    **As an alternative, you can use 2 tablespoons of Italian Seasoning in place of the oregano and basil. All herbs MUST BE DRIED, though, for this recipe to remain safe to can.
    Alternative to using wine (I haven't done this, so can't attest to the flavors, just researched the safety aspect):
    • Replace the 1 cup of dry white wine (ph of 3.0-3.4) with an equal amount of apple cider vinegar (ph of around 3). This keeps the acidity about equal, so doesn't impact the safety.
    • Increase the sugar to 3 tablespoons to counteract the stronger vinegar flavor.

    Nutrition

    Serving: 1/4 of a jar | Calories: 18kcal | Carbohydrates: 2.7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Fiber: 0.6g | Sugar: 1.8g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    More Tomato Preserving Recipes You May Like:

    • How to Dry Tomatoes And Store In Olive Oil
    • Home Canned Pizza Sauce (From Frozen or Fresh Tomatoes)
    • Canned Tomatoes & Chilies {a Rotel Copycat Recipe}
    • Addictive Tomato Chutney: Updated With Less Sugar

     

    Tuesdays in the garden bean blossom

    And here are more fall harvest preserving recipes from my garden buddies for you:

    Pear Freezer Jam at Frugal Family Home

    Pear Freezer Jam @ Frugal Family Home

     

    Zesty Salsa Tutorial at Simplify Live Love

    Zesty Salsa Canning Tutorial @ Simplify Live Love

     

    Homemade Applesauce at Hearth and Vine

    Homemade Applesauce @ Hearth and Vine

     

    Homemade Marinara Sauce at Homemade Food Junkie

    Homemade Marinara Sauce @ Homemade Food Junkie

     

     

     

    This recipe has been updated - it was originally published September 2009.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Debra says

      August 23, 2022 at 8:39 am

      Can I use my yellow tomatoes for this recipe and/or can you use red and yellow tomatoes for this recipe. This is going to be my 1st canning recipe.

      Reply
      • Jami says

        August 23, 2022 at 2:45 pm

        Yes, you can use any tomato for this recipe because it's got vinegar in it for an acid balance.
        Hope you enjoy this - and your first experience!

        Reply
    2. TERESA says

      July 29, 2019 at 9:13 am

      Is there anything I can use in place of the wine?

      Reply
      • Jami says

        July 30, 2019 at 1:35 pm

        I've done some research on this for people like you who need to (or prefer) not buying or cooking with wine (I'll be adding this to the recipe, too). I cannot vouch for the flavor, as it will be impacted, but hopefully not a lot.

        Here's what I suggest:
        -Replace the 1 cup of dry white wine (ph of 3.0-3.4) with equal amount of apple cider vinegar (ph of around 3). This keeps the acidity about equal, so doesn't impact the safety. I would also up the sugar to 3 tablespoons to counteract the stronger vinegar flavor.

        ACV is relatively mild compared to white vinegar, so hopefully it won't make a huge difference in the finished product.
        Let me know what you think about the tomatoes with these changes!

        Reply
    3. Peg Stewart says

      July 02, 2019 at 12:02 pm

      Can you use fresh basil in this recipe?

      Reply
      • Jami says

        July 05, 2019 at 5:56 pm

        No, you can't add anything fresh outside of what the recipe states since that changes the acid balance. You can always add fresh basil when serving, though.

        Reply
    4. Jeanne says

      September 28, 2018 at 8:15 am

      Hi Jami. I just found, and love your site! There is sooo much great information here. Is there something I could substitute for the wine and still be safe to safely can this bruschetta? My tomatoes are beckoning!

      Reply
      • Jami says

        October 01, 2018 at 10:29 am

        I'm so glad you found AOC, Jeanne! Hmmm, as for the wine substitution, I did a bit of research and some sites suggest half water, half vinegar, and a teaspoon or so of sugar for wine. For this recipe, I would probably do 1/2 cup water, 1/4 c. + 2 tablespoons cider vinegar, and 2 tablespoons balsamic vinegar which is sweet so you wouldn't have to add more sugar. I have no idea what this would do to the flavor, but it would still be perfectly safe, since you're adding vinegar.

        Reply
    5. Michelle Marine says

      September 12, 2018 at 8:57 am

      This recipe sounds so good, Jami. I need to remember to make it this year. My tomatoes are slowing down big time, but I think I can pull together enough for one last batch of something! 🙂

      Reply
      • Jami says

        September 13, 2018 at 10:23 am

        That's so funny as mine have just started taking off in the last couple of weeks. September is always about tomatoes (and plums!) for us here. 🙂

        Reply
    6. Diane Williams says

      September 11, 2018 at 1:39 pm

      What a thoughtful post! i enjoyed your videos too. This recipe is SO interesting. I am going to make it. Dave and I love bruschetta and this topping will be marvelous for a taste of summer in the dead of winter. Thanks Jami!

      Reply
      • Jami says

        September 13, 2018 at 10:21 am

        We think alike, Diane - my gut told me it wouldn't work, but I had to try it anyway. 🙂 Of course they're not as good when you've got fresh tomatoes coming in, but in February? Pretty darn good!

        Reply
    7. Shelly says

      September 11, 2018 at 10:51 am

      Looks like a delicious recipe for canning. We have a lot of tomatoes this year so I need to give this recipe a try. I like that the tomatoes don't get mushy, I would have been concerned about that too.

      Reply
      • Jami says

        September 13, 2018 at 10:19 am

        Yes, it really was a pleasant surprise when I first tried it. 🙂

        Reply
    8. Patti says

      September 11, 2018 at 5:01 am

      What a great idea! I love fresh bruschetta but nice tomatoes are hard to come by here in winter. This would be a great substitute.

      Reply
    9. Anita Thompson says

      August 30, 2018 at 7:07 am

      Thank you for this recipe. I made this this year and just can't quit eating it. The Best!!!!!

      Reply
      • Jami says

        August 31, 2018 at 11:17 am

        I'm so glad you like this, Anita!

        Reply
    10. Heidi says

      September 17, 2017 at 5:00 pm

      I liked the recipe, however, I am not a huge fan of oregano. So, I think next time I will only use basil. I was surprised how overpowering the smell of the oregano was...Thank you for the recipe!!

      Reply
      • Jami says

        September 17, 2017 at 7:35 pm

        That's what I love about making our own foods, Heidi - we can customize them just how we like!

        Reply
    11. Adrienne Smith says

      August 29, 2017 at 11:20 am

      This recipe looks great, thank you for posting it. One question, do you have to peel the tomatoes?

      Reply
      • Jami says

        August 30, 2017 at 12:04 pm

        No, not from a safety standpoint at least. However the skins will all start peeling and floating after canning and they will be tough. Not really what I'm looking for in a topping. 🙂 It's up to you, though - try it without and see what you like.

        Reply
      • Elle says

        September 27, 2022 at 9:15 am

        Roma tomatoes are best if you want to keep the skin on! I always use romas for my salsa, too. I don't have time to peel! 🙂

        Reply
    12. Jessica Spanswick says

      September 07, 2016 at 7:54 am

      Could I use unpeeled cherry tomatoes for this recipe?

      Reply
      • Jami says

        September 07, 2016 at 3:21 pm

        I've never done that and it would definitely impact the texture, but I it should be okay if you keep to all the same measurements. You'll need to cut the tomatoes in half, though, to release the juices.

        Reply
    13. Lisa from Iroquois says

      September 23, 2013 at 1:33 pm

      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.

      Reply
    14. jim says

      September 21, 2012 at 7:57 am

      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?

      Reply
      • Jami says

        September 21, 2012 at 9:29 am

        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!

        Reply
        • Sheila says

          May 29, 2013 at 11:48 am

          Wow that says a lot since I have fresh basil and oregeno.

          Reply
    15. carol says

      August 08, 2012 at 1:40 pm

      can you use fresh basil instead of dried?

      Reply
      • Jami says

        August 08, 2012 at 2:51 pm

        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. 🙂

        Reply
    16. Lindy H says

      May 12, 2010 at 3:40 pm

      This was SOOOO good! Thank you for the recipe 🙂

      Reply
    17. Jami @ An Oregon Cottage says

      September 20, 2009 at 9:57 pm

      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. 🙂

      Reply
    18. Jenelle says

      September 20, 2009 at 7:43 pm

      Jami,

      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. 🙂

      Reply
    19. Nicole Feliciano says

      September 19, 2009 at 2:56 am

      What a great idea. I adore tomatoes and hate the mealy ones in winter. Hope you get a chance to swing by Momtrends for my recipe exchange. Have a great weekend.

      Reply
    20. Jenelle says

      September 17, 2009 at 6:16 pm

      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.......

      Reply

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