You can try this canned bruschetta tomatoes recipe easily at home and surprise your dinner guests with a tasty treat. I love making this recipe every time I have leftover tomatoes, as it is simple and delicious.
Gift Your Friends These Canned Bruschetta Tomatoes
Here’s what you need:
I start my cooking and canning adventures by gathering the ingredients I’ll need. First, I used plum tomatoes because they are soft and semi-sweet, but you can use other kinds. Some good alternatives are cherry tomatoes, Roma tomatoes, or even San Marzano ones.
Garlic is one of my favorite ingredients in this bruschetta tomato recipe, because it adds spice and tartness. These flavors mix well with the sweetness and acidity of the tomatoes. In a pinch, though, I suggest you add garlic powder or chopped chives.
To give the bruschetta flavor that we all know and love, I use sugar, white wine vinegar, dried basil, dried oregano, and balsamic vinegar. These are all traditional ingredients that combine acidity with sugar, creating that perfect taste when you bite. However, you can use other vinegar, like apple cider or rice wine. If you need to switch things up with the seasonings, use Italian seasoning, dried thyme, or dried dill.
Before I begin cooking, I let my water canner get ready with the jars set. I like to do this because it helps clean them and make them safe to use.
For the cooking part, all I do is mix the vinegar, water, sugar, and seasonings. By simmering for 5 minutes, the garlic is heated enough to release all the flavors and soften, too.
While the mix is cooking, I place the tomatoes in a jar and add the hot vinegar mixture on top. This is the perfect way for the tomatoes to absorb all the flavors.
Finally, I suggest you process the jars for at least 20 minutes and then let them cool down. I usually leave them aside for at least one day, as this prevents spoilage.
Once ready, use your canned bruschetta tomatoes with a good baguette, as part of a cheeseboard, or with tasty pasta.
Canned Bruschetta Tomatoes
9 cups (1.1 kg) chopped, cored tomatoes
5 garlic cloves, finely chopped
1 cup (240 ml) white wine vinegar
1/2 cup (120 ml) water
2 tbsp sugar
2 tbsp dried basil
2 tbsp dried oregano
2 tbsp balsamic vinegar
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water. Set aside.
- Using a large saucepan, mix garlic, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar.
- Bring to full rolling boil on high heat, stirring every now and then.
- Lower heat, cover saucepan and simmer for 5 minutes.
- Remove from heat.
- Pack tomatoes into jars, leave half inch headspace.
- Remove trapped air bubbles.
- Wipe rim with a clean damp cloth then apply lid and ring. adjust to fingertip-tightness.
- Process jars for 20 minutes. (Adjust for altitude)
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place jars on cold surface or where there’s a cool draft as jars may crack.
- After 24 hours, test seal on lids by pressing down on the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.