Lisa Atwood, Rebecca Courchesne, Rick Field

Bruschetta Topping

Name: Bruschetta Topping
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Cuisine: Italian
Ingredients: 2 Tbsp white wine vinegar; 2 Tbsp golden balsamic vinegar; 4 cloves garlic, minced; ⅓ cup (¾ oz/20 g) firmly packed chopped fresh basil; 2 Tbsp fresh lemon juice; Salt and freshly ground pepper; Salt and freshly ground pepper; 5 lb (2.5 kg) tomatoes, preferably plum (Roma); 5 lb (2.5 kg) tomatoes, preferably plum (Roma); 1¼ cups (10 fl oz/310 ml) dry white wine

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The term “bruschetta” refers to the crisp, garlic-rubbed toasts on which this chunky tomato and basil topping is traditionally served. Golden balsamic vinegar lends a subtle tangy without adding color. Substitute red balsamic if you can’t find the golden variety.

Ingredients

5 lb (2.5 kg) tomatoes, preferably plum (Roma)
1¼ cups (

Europe
Italy
Starter
Mediterranean
Vegan
Gluten-free

Method

Have ready hot, clean jars and their lids.

Blanch, peel, and core the tomatoes, then cut them into ¾-inch (2-cm) chunks.

In a large nonreactive saucepan, combine the wine, wine and balsamic vinegars, and garlic. Bring to a boil over high heat and cook until reduced by about one-third, about 5 minut