Easy Canned Tomato Bruschetta Recipe
Capture summer flavor with this easy canned tomato bruschetta recipe to store in a pantry for topping bread, salads, and more.
Servings: 9 half-pints
Calories: 18kcal
Equipment
- 2 to 3-quart saucepan
- water bath canner and canning equipment
- 9 Half-pint jars and new lids (you can reuse rings)
Ingredients
- 8 cups chopped, cored, peeled plum/paste tomatoes* (about 5 pounds)
- 5 cloves garlic, minced
- 1 cup dry white wine (for alternative, see Notes section below)
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar or honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried basil**
- 1 tablespoon dried oregano**
Instructions
- Prepare tomatoes, measuring 8 cups chopped.
- Prepare canner, lids, and jars. (See this how-to on water bath canning if needed.)
- In a large, deep, stainless pot, combine all the ingredients except the tomatoes to make the brine. 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 with a slotted spoon, 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 (I prefer a wooden chopstick, nothing plastic), adding any additional liquid needed to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in the prepped canner as you fill each jar.
- Bring water in the canner to a boil and 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 for up to 18 months.
- TIP: Do you have extra brine and/or tomatoes (I usually do)? Add it all to a jar and store in the refrigerator for up to 2 months. Once the tomatoes are gone, use the brine as a base for salad dressing by adding oil (2 parts oil to 1 part brine and 1-2 teaspoons Dijon mustard - so good!).
Notes
*You need about 7.5 cups, but I always prepare a bit extra tomatoes to make sure I have enough. Make sure they are firm and not overripe.
**As an alternative, you can use 2 tablespoons of Italian Seasoning in place of the oregano and/or 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: 0.25of a jar | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Fiber: 0.6g | Sugar: 1.8g
