This recipe is from Ball’s Fresh Preserving website, and it’s a new one for me. I had a handful of paste tomatoes, not enough to make sauce or salsa, so I decided to give this a try. Reviews said to let it sit for several weeks before tasting to let the flavors mellow. Since this isn’t a traditional bruschetta recipe as it has both vinegar and wine, I’m inclined to let it sit and see how it tastes in a few weeks.

Tomato Bruschetta in a Jar

5 cloves garlic, minced

1 cup dry white wine

1 cup white wine vinegar

1/2 cup water

2 tablespoons sugar

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons balsamic vinegar

9 cups chopped, cored plum tomatoes (about 4 pounds or 12 medium)

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine garlic, wine, wine vinegar, 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 hot jars leaving 1/2-inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until just fingertip tight.

Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Yield: 7 half pints

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