Zesty bruschetta preserve from plum tomato harvest

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This article was published 24/09/2003 (8074 days ago), so information in it may no longer be current.

BE ready for those unexpected guests this winter. Nothing is more welcoming than a warm, freshly made bruschetta. Preserving tomatoes now lets you enjoy garden-fresh flavour year round.

Just spoon the zesty tomato mixture onto a toasted baguette. Garnish with grated cheese and warm. If desired, add a small amount of olive oil when ready to serve.

Bruschetta in a jar

2.25 l (9 cups) chopped plum tomatoes, about 1.6 kg (3 1/2 lbs), 20 medium

5 cloves garlic, minced

250 ml (1 cup) dry white wine

250 ml (1 cup) white wine vinegar

30 ml (2 tbsp) balsamic vinegar

125 ml ( 1/2 cup) water

30 ml (2 tbsp) granulated sugar

30 ml (2 tbsp) dried basil

30 ml (2 tbsp) dried oregano

Place 7 clean 250 or 236 ml Mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (82ºC/180ºF). Set screw bands aside; heat snap lids in hot water, not boiling (82ºC/180ºF). Keep jars and lids hot until ready to use.

Wash, seed and chop tomatoes into 1 cm ( 1/2-inch) pieces; measure 2.25 l (9 cups), set aside.

Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently covered, 5 minutes. Remove from heat.

Pack tomatoes into a hot jar to within 2 cm ( 3/4-inch) of top rim. Add hot liquid to cover tomatoes to within 1 cm ( 1/2-inch) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre snap lid on jar, apply screw band securely and firmly until resistance is met — fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining tomatoes and hot liquid.

Cover canner; bring water to a boil. At altitudes up to 305 m (1,000 ft.) process — boil filled jars — 20 minutes. Remove jars without tilting. Cool upright, undisturbed, 24 hours. Do not retighten screw bands. After cooling, check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Makes about seven 250 or 236 ml jars.

Note: Although other tomato varieties may be used, firm plum tomatoes yield the best results. If using round garden-variety tomatoes, seed tomatoes and drain in colander for 30 minutes then chop.

Source: Bernardin.