Bruschetta in a Jar

Jar of tomatoes with bruschetta in the background

This easy canned tomato recipe for beginners is perfect for summer. Add this bruschetta to your pantry to brighten up charcuterie and snack boards all year!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 20

Servings (8 oz) half- pint jars

Calories 88kcal

Author Marisa Moore

Equipment

Ingredients

9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
½ cup water
2 tablespoon sugar
2 tablespoon dried basil
2 tablespoon dried oregano
2 tablespoon balsamic vinegar

Instructions

Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
In a large, deep, stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Notes

Makes about 7 Half-Pint Jars

NOTE: Nutrition information is only an estimate provided by online calculators based on a ¼ cup serving of the tomatoes without bread.

Nutrition