Canned Tomato Bruschetta Recipe
Currently, during tomato season in full swing at our place in Maine, I feel like I’m constantly on the hunt for new ways to utilize the bumper crop we’ve been so lucky to harvest this year. In fact, I wish everyone could be so fortunate with their growing efforts!
Gardening is a lot of work, but it definitely pay off. .. Sometimes it’s really, very good. Even though it often leaves you scratching your head with what to do with all the bounty when you have a good year, I certainly think it’s totally worth it.
We just rounded the 200 pound mark last night, and while our shelves already stocked with enough tomato sauce, savory tomato jam and salsa to get us through until next season, I was eager to try something new.
Because really, what would canning season be without trying a new recipe or two? Canning, like gardening, it’s sort of an addiction for me at this point. I just can’t seem to stop. And you know what? I feel like there are a lot of other people who feel this way too. 😉
You just can’t beat the flavor of home grown vegetables!
Recently I stumbled upon a recipe for home canned tomato bruschetta from the peeps at Ball Canning, and well let’s just say, I’ll be making another batch today. I don’t know about you, but I love it when I find a new canning recipe and it turns out perfect. It just basically makes my whole day.
Previously, I had only eaten bruschetta made with fresh tomatoes on little rounds of toasted baguettes, so I was a little skeptical at how anything canned would taste. Could home canned bruschetta really taste good? Was that even possible? I had to find out.
As it turned out, I had nothing to worry about because this recipe for canned tomato bruschetta was fantastic.
Okay, so it’s crazy good!
And I especially love the fact that I know I’ll be able to enjoy this bruschetta {and all the hard work that went into growing all our tomatoes this summer} while sitting by the wood stove looking out the window when there’s snow all around outside this winter.
Canning is generally cool . Enjoying your home canned goodness during the winter months and not having to go to the store… Well that’s even better!
Home canned tomato bruschetta. It’s a good thing!
I hope you like this recipe as much as we do.
~Mavis
P.S. This recipe was made with Italian Roma Bush Tomatoes and canned in Weck 750 jars.
Canned Tomato Bruschetta Recipe
Ingredients
- 9 cups chopped Roma tomatoes {1-inch pieces}
- 5 cloves garlic, finely chopped
- 1 cup dry white wine
- 1 cup white wine vinegar
- 1/2 cup water
- 2 Tbsp balsamic vinegar
- 2 Tbsp sugar
- 2 Tbsp dried basil
- 2 Tbsp dried oregano
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
In a large saucepan, combine the garlic, wine, wine vinegar, water, balsamic vinegar, sugar, basil, oregano and bring to a full rolling boil over high heat, stirring occasionally.
Reduce heat, cover and simmer for 5 minutes. Remove from heat.
Pack chopped tomatoes into hot jars, making sure to leave a ½ inch headspace.
Ladle the hot vinegar mixture immediately over the chopped tomatoes filling to within 1/2 inch of tops.
Remove any air bubbles.
Canning Tomato Bruschetta Recipe
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 20 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {7} 1/2 pints or about {8} #750 Weck jars
Wendy says
Mavis, did you need to peel the tomatoes first? I thought Ball always recommended peeling them before canning. Thanks for any tips!
Mavis Butterfield says
No. I was skeptical about not peeling them first… but this recipe turned out perfect with the tomato peels. 🙂
Linda says
Oh my gosh – I just made this recipe on Sunday for the first time and it is delicious. Absolutely beautiful in a Weck jar!
suzanne says
This is on the menu. Thanks for the recipe.
deb k says
Mavis, this looks delicious, but do you think it would be o.k. to leave the sugar out? I’m trying not to eat sugar but so many recipes have it in and i’m not always sure when I can leave it out and when I can’t.
Mavis Butterfield says
Hi Deb, I would make it exactly as written.
Susie says
This was such an easy recipe! I wanted to try it because I have a lot of huge bruschetta fans in my family…BUT…I don’t care for tomatoes unless they’re cooked, blended or chipped really tiny, so I’m not sure of the end result. I’ll have to share a jar with my MIL to see what she thinks!
My batch made 9 half pints.
Carrie E Valentin says
Mavis, is canning possible on a glass top stove? I only have two burners on my Jennair, the other half being the grill I have only used twice!! (what a pain to clean!!) Can I just use my spaghetti pan that fits within the slightly raised edge around the burners? Is it just about the time for boiling? The next stove will be gas and 4 burners!! Love your blog…have followed on and off since you were in Gig Harbor, WA. Have you made it to Portsmouth, NH to Strawberry Banke? I first went in the 1960s as a child when they were starting to save and restore the houses from the 16 and 1700s! Fabulous history!!
Mavis Butterfield says
Hi Carrie, you might want to check out this post and all the comments: https://www.onehundreddollarsamonth.com/canning-on-a-glass-top-stove/
Valerie says
I live in the county and only have electric stove top as I don’t have gas. I’ve been canning for 40 years, the last 25 on a glass cooktop. Certainly no problem for a hot water bath as used here. Some recommend not using glass top for pressure cooker canning, but I can get my pressure cooker to the appropriate temp on my stove as well.
I am looking forward to trying this recipe. I have not used it before.
Susan says
I just read an article today that there will be a spaghetti sauce/ ketchup/tomato
product shortage happening soon because of the drought in California and other places.
I canned 12 pints of tomatoes today, 12 cups of marinara yesterday (that I froze in 2 cup increments) and still have massive amounts of tomatoes to process.
I will make some tomato soup and more marinara.
And I’ll try your recipe! Looks good!!!!
Dinie says
Same. Im trying to can and save all the summer goodness. But, I do that every year. I adore the catsup recipe in the better homes and gardens canning book. There are many great recipes in there that I make all the time.
Paul J says
If I can this in 8 oz ball glass canning jars do I need to process in a hot water bath or in a pressure canner.
Mavis Butterfield says
Hot water bath canner.
Amy Schade says
Dear Mavis, So excited to make this but was wondering if I could add some roasted red pepper in with the tomato pack? Thx, Amy
Mavis Butterfield says
Hi Amy,
I would make the recipe as stated as adding roasted peppers could change the PH balance.
DM says
Hello!
What’s your thought on freezing instead of canning this recipe? Thank you for sharing any advice and for sharing your wonderful recipe!
Mavis Butterfield says
I would can it rather than freeze it. I would think the tomatoes would break down too much in the freezing process.
Sherri H says
Could I use Champagne Wine vinegar instead of white wine vinegar?
Dinie says
When you go to serve this do you just heat it up and put it on top of the toasted bread? I have my jars in the canner but I realized it didn’t say how to serve.
Mavis Butterfield says
I just spread mine on toasted bread. I don’t heat it up first, but you could.
Jeanie Peterson says
I slow roast my tomatoes and garlic for a few hours before adding the other ingredients and processing.