Tomatoes? Bruchetta!

If you're like me and go crazy with tomato plants, or you just tend to buy a ton at the farmer's market and wonder what in the world you're going to do with them all, I have a tasty answer for you:

Bruschetta.


Nothing says summer like a delicious, homemade bruschetta using garden fresh tomatoes.  It's pretty, it's delicious, and it's healthy! Plus, it's absolutely wonderful to open a jar of fresh tomato and basil bruschetta in the dead of winter... you get a little taste of summer and it's completely refreshing.
A little bonus?  It couldn't be easier.  Canning can sound a bit intimidating, but it's really worth the effort.  Once you do it, you find it's much easier than you originally thought and then you get on a kick and wonder what else you can start sealing up in those cute little jars. (Hint: pickles.  My husband makes the BEST dill pickles and I will post that recipe in the coming weeks as well.)


But, for now... bruschetta.


I would suggest using a variety of tomatoes.  I use roma's, red cherry, orange sun sugar and yellow pear.  This recipe will make 4.5-5 pints.  I usually use three pint jars and three half pint jars.  The half pint jars make for some super cute little thank you gifts.

Fresh Tomato & Basil Bruschetta

*5 cloves of garlic, minced

*one cup dry white wine

*one cup white wine vinegar

*1/2 cup water

*2 Tbls sugar

*2 Tbls dried oregano

*one Tbls dried basil

*one small handful of chopped fresh basil

*2 Tbls balsamic

*9 cups chopped tomatoes (use a variety to get those beautiful colors!)

Boil jars. Combine and boil all ingredients except for tomatoes and fresh basil. Mix tomatoes (I drain off some of the liquid and scoop out some of the seeds with my finger when chopping them up)  and fresh basil in a bowl and toss together, then pack into your hot jars.  Carefully & slowly ladle hot liquid/herb mix over the tomatoes, leaving about 1/4 inch space from the top of the jars.  Carefully place jars into a hot water bath, making sure the water covers the jars by at least an inch.  Process for 20 minutes in rapidly boiling water.  Carefully remove and set jars out to cool on a dishtowel overnight. Check to be sure all jars have sealed after 12-24 hours and reprocess any jars that haven't sealed. 

You guys.  It's perfection.  I mean it.  Spoon it over crusty baguette slices and top with feta cheese for an amazing appetizer, OR you can toss it with some pasta and feta to make it a main course.

Now, run out and get your ingredients and jars.  You can thank me later!