Canned Tomato Bruschetta

Summer fresh tomatoes are packed into jars and canned with fresh garlic and red onions. Well-seasoned and preserved Canned Tomato Bruschetta can be easily and quickly assembled at any time! Pile onto grilled bread or toss with cooked pasta for a delicious meal! This is a great way to preserve your homegrown tomatoes!

📝 Ingredients

• 9 cups tomatoes, (cored and chopped)
• 1 small red onion, (sliced or finely chopped)
• 5 cloves garlic, (minced)
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

👨‍🍳 Instructions

1. 1Add the garlic, vinegar, water, sugar, basil, and oregano to a large saucepan. Over medium heat, bring to a boil. Once boiling, lower the heat to low and simmer for 5 minutes.
2. 2In the meantime, pack the chopped tomatoes and onions into clean mason jars. Once the vinegar mixture has simmered for 5 minutes, ladle it into the jars, covering the tomatoes. Remove any air bubbles and top up the brine, leaving 3/4 of an inch of headspace.
3. 3Place a lid on the jar and waterbath can the jars for 10 minutes. Remove the jars from the canner and allow them to fully cool on a wire cooling rack covered with a clean tea towel for 24 hours. Once cooled, wash and dry the jars. Label and store in a dark, cool pantry.
4. 4When ready to serve, drizzle with a little balsamic vinegar and olive oil. Season with some flaked sea salt.