July 1, 2010

Tomato Bruschetta

I still am not used to pre-planning my posts so this one is without pictures (at least until next week).  I am out in BC enjoying some time off. Hope you like this. It was one of my most popular recipes from last year's canning classes.

9 c Tomatoes, cored (peeled if you like) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c basil, fresh
.25 c oregano
3 T White vinegar
2 T Balsamic vinegar
1.5 t salt
.5 t black pepper

Plus 1 T of vinegar per pint

Combine all ingredients except Balsamic vinegar and let rest for 15 mins. Heat on high for 5 mins. Pull solid ingredients and set aside. Reduce juices by half. Add vinegar and pour over ingredients. Add 1 T of vinegar to every pint. Place in sterilized jars leaving ½ of headspace. Process for 20 mins.

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