Bruschetta Style Salsa For Canning

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Recipe From allrecipes.com

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients: 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings
Calories143.5 calories
Carbohydrate32.8 g
Fat0.9 g
Fiber6.9 g
Protein5.1 g
SaturatedFat0.2 g
Sodium1325.3 mg
Sugar21.1 g

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


HUNT'S® EASY TOMATO BRUSCHETTA



Hunt's® Easy Tomato Bruschetta image

Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.

Recipe From allrecipes.com

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 27m

Yield 8

Number Of Ingredients: 7

1 (18-inch) French baguette, cut into 3/4-inch slices
¼ cup extra-virgin olive oil, divided
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
⅓ cup chopped fresh basil
2 teaspoons minced garlic
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
Calories195.9 calories
Carbohydrate26.4 g
Fat7.8 g
Fiber1.5 g
Protein5.5 g
SaturatedFat1.2 g
Sodium476.8 mg
Sugar2.4 g

Steps:

  • Preheat oven to 350 degrees F.
  • Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
  • Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
  • Divide tomato mixture evenly over toasted bread. Serve immediately.


TOMATO BRUSCHETTA



Tomato bruschetta image

Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour

Recipe From bbcgoodfood.com

Provided by Member recipe by Chiwong

Categories     Snack, Starter

Time 20m

Yield Makes 12

Number Of Ingredients: 7

½ small red onion, finely chopped
8 medium tomatoes (about 500g), coarsely chopped and drained
2-3 garlic cloves, crushed
6-8 leaves of fresh basil, finely chopped
30ml balsamic vinegar
60-80ml extra virgin olive oil
1 loaf crusty bread
Calories310 calories
Fat12 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate42 grams carbohydrates
Sugar6 grams sugar
Fiber3 grams fiber
Protein8 grams protein
Sodium0.72 milligram of sodium

Steps:

  • In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
  • Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.




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