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!
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).
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.
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.
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.
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.
Click the arrow for the full Canned Tomato Bruschetta recipe (with print options) + MORE fall preserving recipes!
Subscribe & Keep Track of Your Preserved Food
This notebook will help you know how much to put up from year to year as well as keep track of the recipes you love. Subscribe to AOC's popular weekly newsletter full of useful information, behind-the-scenes updates, and occasional offers and get access to the Preserving Record Notebook in the VIP Subscriber Library (+lots more goodies!). We'll never send spam - read our Privacy Policy here.
Jeanne says
September 28 at 8:15 amHi 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!
Jami says
October 1 at 10:29 amI’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.
Michelle Marine says
September 12 at 8:57 amThis 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! 🙂
Jami says
September 13 at 10:23 amThat’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. 🙂
Diane Williams says
September 11 at 1:39 pmWhat 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!
★★★★★
Jami says
September 13 at 10:21 amWe 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!
Shelly says
September 11 at 10:51 amLooks 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.
★★★★★
Jami says
September 13 at 10:19 amYes, it really was a pleasant surprise when I first tried it. 🙂
Patti says
September 11 at 5:01 amWhat a great idea! I love fresh bruschetta but nice tomatoes are hard to come by here in winter. This would be a great substitute.
★★★★★
Anita Thompson says
August 30 at 7:07 amThank you for this recipe. I made this this year and just can’t quit eating it. The Best!!!!!
Jami says
August 31 at 11:17 amI’m so glad you like this, Anita!
Heidi says
September 17 at 5:00 pmI 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!!
Jami says
September 17 at 7:35 pmThat’s what I love about making our own foods, Heidi – we can customize them just how we like!
Adrienne Smith says
August 29 at 11:20 amThis recipe looks great, thank you for posting it. One question, do you have to peel the tomatoes?
Jami says
August 30 at 12:04 pmNo, 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.
Jessica Spanswick says
September 7 at 7:54 amCould I use unpeeled cherry tomatoes for this recipe?
Jami says
September 7 at 3:21 pmI’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.
Lisa from Iroquois says
September 23 at 1:33 pmJust 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.
jim says
September 21 at 7:57 amwhat 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
September 21 at 9:29 amHmmm, 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!
Sheila says
May 29 at 11:48 amWow that says a lot since I have fresh basil and oregeno.
carol says
August 8 at 1:40 pmcan you use fresh basil instead of dried?
Jami says
August 8 at 2:51 pmNo, 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. 🙂
Lindy H says
May 12 at 3:40 pmThis was SOOOO good! Thank you for the recipe 🙂
Jami @ An Oregon Cottage says
September 20 at 9:57 pmOh, 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. 🙂
Jenelle says
September 20 at 7:43 pmJami,
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. 🙂
Nicole Feliciano says
September 19 at 2:56 amWhat 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.
Jenelle says
September 17 at 6:16 pmIf I ever get any tomatoes to grow I will definitely make this. Or maybe I can find a good deal at the farmers market…….