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 :)
- 3 cups peeled chopped Italian plum tomatoes (about 1 1/4 lbs.)
- 2 large garlic cloves, minced
- 2 shallots, minced
- 1 cup fresh basil, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1⁄2 teaspoon pickling salt
- 1⁄4 teaspoon ground black pepper
- 2 green onions, minced
- 3 tablespoons tomato paste
Directions See How It's Made
- Drain tomatoes then combine with garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a large saucepan.
- Bring to a boil over high heat, reduce heat and boil gently 5 minutes. Check consistency, you may need to simmer awhile longer.
- Stir in green onions and tomato paste and boil one minute.
- Ladle into hot sterilized jars to within 1/2 inch of top.
- Process in a hot water bath for 35 minutes for half pints, 40 minutes for pints.
- To serve, spoon out onto sliced bread, top with your favourite cheese and broil until cheese is melted.