Bruschetta-Style Salsa for Canning

READY IN: 1hr 35mins
Recipe by Cookin-jo

This is a wonderful use for all your tomatoes and basil from the garden, perfect to have on hand for a last minute appetizer. I used half plum and half lemon boy tomatoes from my garden. I tripled the recipe without a problem. From "Put a Lid on It" by Topp and Howard.

Top Review by kashmirkat

Yummy! I doubled the recipe and canned 6 half pints and 2 little 4 oz jars - I left out the shallot and green onion and replaced it with red onion, added just a little more vinegar - and used balsamic vinegar instead since that's what I always use for Bruschetta :)

Ingredients Nutrition

Directions

  1. Drain tomatoes then combine with garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a large saucepan.
  2. Bring to a boil over high heat, reduce heat and boil gently 5 minutes. Check consistency, you may need to simmer awhile longer.
  3. Stir in green onions and tomato paste and boil one minute.
  4. Ladle into hot sterilized jars to within 1/2 inch of top.
  5. Process in a hot water bath for 35 minutes for half pints, 40 minutes for pints.
  6. To serve, spoon out onto sliced bread, top with your favourite cheese and broil until cheese is melted.

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