Bruschetta Tomatoes
When you have a lot of tomatoes from the garden, especially cherry or grape tomatoes, here’s another way to put them to good use. With these prepared in your cupboard, you can easily make some bruschetta as an appetizer for your Italian dinner.
Bruschetta Tomatoes
Ingredients
- 10 cups chopped Roma cherry, or grape tomatoes
- ½ cup fresh basil leaves chopped
- ½ cup fresh Italian parsley chopped
- 2 Tbsp dried oregano
- ½ cup red onion chopped
- 5 cloves of garlic minced
- 1 cup dry wine
- 1 cup wine vinegar
- ¼ cup balsamic vinegar
- ½ cup water
- 2 Tbsp sugar
- 1 Tbsp canning salt
Instructions
- Put water in your hot water canner and bring it to a boil.
- Wash your jars and boil your lids.
- Combine the onion, garlic, wine, vinegars, water, sugar, and salt in a sauce pan and bring to a low boil and then simmer for 5 minutes.
- Gently stir your basil, parsley and oregano through your chopped tomatoes.
- Pack the chopped tomatoes in your jars. Pint or half pint jars work best.
- Ladle the hot vinegar mix over the tomatoes into each of the jars to fill in all of the spaces, leaving ½ inch of head space.
- Place jars into your canner, making sure all of the jars are fully covered, and bring back to a boil; process for 20 minutes.
- Remove the jars and allow them to fully cool on the counter. You can refrigerate any jars that didn’t seal.
- To serve, drain the jar of bruschetta tomatoes and spread the tomatoes over garlic toast. Sprinkle with shredded mozzarella and broil for a few minutes, just until the cheese has softened and perhaps started to brown.