Canned Bruschetta Tomatoes Recipes

TOMATO BRUSCHETTA

Tomato Bruschetta image

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

CANNED BRUSCHETTA

Canned Bruschetta image

I made this at the very end of tomato season and boy did I wish I had made it earlier. I made 20 half pints. We love this recipe. So big on flavor and you will want to make more for last minute on hand appetizers, gift giving or a quick make and take to a party. We have also served this at every holiday and party since summer. ...

Provided by Natalie Loop

Categories Vegetable Appetizers

Time 1h40m

Number Of Ingredients 11

Ingredients

4 cloves garlic, minced
1/2 c dry white wine
1/2 c white wine vinegar
1/4 c balsamic vinegar
1 1/4 c water
2 Tbsp sugar
2 Tbsp dried oregano
2 Tbsp dried parsley
2 Tbsp dried basil
1 Tbsp salt
8 c diced roma tomatoes

Steps:

1. Prepare canner, jars and lids. Makes 6 half pints.
2. In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
3. Reduce heat and let simmer for 5 minutes.
4. Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
5. Fill jars with vinegar mixture, leaving 1/2 headspace.
6. Remove any air bubbles, wipe rims and affix lids.
7. Process in a boiling water bath for 20 minutes.
8. Remove from canner and let cool.

SIMPLE SHORTCUT BRUSCHETTA { WITH CANNED TOMATOES}

Simple Shortcut Bruschetta { with canned tomatoes} image

Simple short cut bruschetta has all the flavours of traditional Italian bruschetta, but can be make in a pinch with pantry items!

Provided by Steph

Categories Appetizer

Number Of Ingredients 9

Ingredients

796 ml can of diced tomatoes, drained
2 cloves garlic, minced
2 Tbsp olive oil
1/2 cup fresh grated parmesan
1 Tbsp balsamic vinegar
pinch salt
1/2 tsp dried basil
1/2 cup diced onion
1/2 tsp sugar

Steps:

Combine all ingredients into a medium bowl.
Gently combine and refrigerate for an hour.
Use within 2-3 days.

Nutrition Facts : Calories 149 kcal, Carbohydrate 10 g, Protein 5 g, Fat 10 g, ServingSize 1 serving

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Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Bring all ingredients except for the tomatoes to a full rolling boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Canned Bruschetta Tomatoes Recipes

TOMATO BRUSCHETTA

CANNED BRUSCHETTA

SIMPLE SHORTCUT BRUSCHETTA { WITH CANNED TOMATOES}

Simple short cut bruschetta has all the flavours of traditional Italian bruschetta, but can be make in a pinch with pantry items!

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