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Bruschetta Tomatoes

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.