All of a sudden I have a ton of tomatoes. I have been looking forward to this all summer! This is the first thing that I have canned with tomatoes this summer. I chose bruschetta because we love it and also *sheepish grin* I didn't feel like peeling tomatoes to make sauce. I don't like peeling anything more complicated that a banana.
This bruschetta is really good. I have made it before. I am, however, at the mercy of the liquor store when buying wine. You see, I don't drink. At all. So I just describe what I want and tell them how much I am willing to pay and take whatever they give me. Oh well.
To eat the bruschetta, spoon it on a toasted baguette and garnish with grated cheese or a basil leaf or even a splash of really good olive oil. It's really good.
Bruschetta in a Jar
5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tablespoons granulated sugar
2 Tablespoons dried basil
2 Tablespoons dried oregano
2 Tablespoons balsamic vinegar
9 cups chopped plum tomatoes ( I use what ever tomatoes I have)
Prepare canner jars and lids.
In a saucepan, combine garlic, wine, vinegar - white and balsamic, water, sugar, basil, and oregano. Bring to full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes. Remove from heat.
Pack tomatoes into hot jars to within a generous 1/2 inch of top of jar. Ladle hot vinegar mixture into jar to cover tomatoes, leaving 1/2 inch head space. Remove air bubbles ( I use a chopstick) and, if necessary add more hot liquid. *I didn't have enough hot liquid so I added wine to each bottle. Yep, I did.*
Wipe rim. Put on lids and bands.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Label and store.
This made 5 1/2 pints.