Canned Tomato Bruschetta

Course: Appetizer

Cuisine: Italian, North American

Prep Time: 50

Cook Time: 10

Total Time: 1

Servings: servings

Calories: 37kcal

Author: Lord Byron's Kitchen

Summer fresh tomatoes are packed into jars and canned with fresh garlic and red onions. Well-seasoned and preserved Canned Tomato Bruschetta can be easily and quickly assembled at any time! Pile onto grilled bread or toss with cooked pasta for a delicious meal! This is a great way to preserve your homegrown tomatoes!

Print Recipe

Ingredients

9 cups tomatoes, cored and chopped
1 small red onion, sliced or finely chopped
5 cloves garlic, minced
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon dried oregano
1 tablespoon dried basil

Instructions

Add the garlic, vinegar, water, sugar, basil, and oregano to a large saucepan. Over medium heat, bring to a boil. Once boiling, lower the heat to low and simmer for 5 minutes.
In the meantime, pack the chopped tomatoes and onions into clean mason jars. Once the vinegar mixture has simmered for 5 minutes, ladle it into the jars, covering the tomatoes. Remove any air bubbles and top up the brine, leaving 3/4 of an inch of headspace.
Place a lid on the jar and waterbath can the jars for 10 minutes. Remove the jars from the canner and allow them to fully cool on a wire cooling rack covered with a clean tea towel for 24 hours. Once cooled, wash and dry the jars. Label and store in a dark, cool pantry.
When ready to serve, drizzle with a little balsamic vinegar and olive oil. Season with some flaked sea salt.

Notes

One serving is equal to 1/4 cup.

Nutrition