Canning Tomato Bruschetta Recipes

CANNED TOMATO BRUSCHETTA

Steps:

• In a bowl, mix together the drained tomatoes, diced mozzarella, red wine vinaigrette dressing, garlic, salt and pepper.
• Place the baguette slices on a rimmed baking sheet and broil in the oven for a couple of minutes on each side until lightly toasted. Drizzle the toasted baguette slices with the extra virgin olive oil.
• Top the baguette slices with the bruschetta and serve.

SIMPLE SHORTCUT BRUSCHETTA { WITH CANNED TOMATOES}

Steps:

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

FRESH TOMATO BRUSCHETTA

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

TOMATO BRUSCHETTA

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.

HUNT'S® EASY TOMATO BRUSCHETTA

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.

BRUSCHETTA WITH TOMATOES, CUCUMBERS, AND BASIL

Steps:

• In a large bowl, combine tomatoes, onion, cucumber, and basil. Season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least an hour.
• Cut bread into 1/2-inch-thick slices, then cut slices in half diagonally. Brush both sides of each slice lightly with additional oil; grill or broil on both sides until toasted.
• Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper and top with vegetable mixture. Let stand a few minutes to allow juices to soak into bread; serve.

DEE-LICIOUS BRUSCHETTA

Steps:

• Mix all together and refridge at least 2 hrs, longer is preferable.
• Serve with fresh or toasted french bread.

BRUSCHETTA-STYLE SALSA FOR CANNING

Steps:

• 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.