Bruschetta In a Jar

This is an easy and delicious way to use up some of those leftover Roma or Amish paste tomatoes you may have and not know what to do with. Use this on Crostini slices with fresh basil and mozzarella, or over a block of cream cheese with balsamic vinegar glaze, or just use a cracker. Whatever way you eat this, it simply reminds you of a warm summer day. The fresh taste of the tomatoes in the middle of winter is just a treat in a jar.

Ingredients:

• 5 Cloves garlic, finely chopped
• 1 cup dry white wine
• 1 cup white wine vinegar
• ½ cup water
• 2 tbsp granulated sugar
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 2 tbsp balsamic vinegar
• 9 cups chopped cored plum tomatoes

Directions:

1. Prepare canner, jars, and lids.
2. In a large, deep stainless-steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar.  Bring to a full rolling boil over high heat, stirring occasionally.  Reduce heat, cover, and boil gently, for 5 minutes, until garlic is heated through.  Remove from heat.
3. Pack tomatoes into hot jars, leaving ½ inch from the top of the jar.  Ladle hot vinegar mixture into jar to cover tomatoes, leaving ½ inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot liquid.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store. 

I hope you give this easy fresh recipe a try and enjoy a little summer in the middle of winter. Happy Canning!