Bruschetta Sauce

"Delicious. One batch will not be enough. To have more for later, make several batches."
photo by a user photo by a user
Ready In:
1hr 5mins
3 pint jars




  • Combine everything except the basil in a large, heavy bottomed pan.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 5 minutes, stirring frequently.
  • Stir in Basil, and turn off heat.
  • Pour into hot, sterilized pint jars, leaving 1/2" head space.
  • Can for 35 minutes.
  • Remove and cool.
  • Makes an excellent bruschetta sauce, or can be used for pizza or pasta.
  • If your tomatoes are very juicy, squeeze them out a little so that your sauce is not too watery.

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I live on about 1 acre of trees and, in season, a vegie and herb garden. I have a room-mate, James, and 2 big ol' dogs, Moby and Zoe. They are Australian shepards. I have a daughter, Shannon, who is a fabulous cook and wonderful person, and three grand kids, Alyssia, Aryanna, and Connor. I am retired due to becoming disabled last year. No big deal - I get around pretty good if I use 2 canes. I enjoy cooking, especially Chinese, Italian, Mexican, and down-home southern. I also do a bit of canning. I especially like to can raspberry ketchup, peach chili-sauce, pickled onions, and fruit jams and jellies. There is something so satisfying about slicing up a fresh-baked loaf of bread, and spreading on you home-made jam. I also enjoy gardening, especially heirloom vegies and herbs. I enjoy growing new things to try as well as the old favorites. Last year I tried waterpepper - a hot and spicy little leaf used in making sushi that is also great in salads. It has some heat, but it doesn't linger. I also tried Mexican Sour Gherkins. They taste and crunch just like a cucumber with a touch of lemon - a tiny cucumber about the size of a quarter. The seed catalogs are coming in, and I'm planning the garden for this year. Can't wait to munch the first peas in spring!
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