Bruschetta Topping

Preparation info

  • Difficulty


  • Makes


    half pint jars

Appears in

The Art of Preserving

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.


  • 5 lb (2.5 kg) tomatoes, preferably plum (Roma)
  • cups (10 fl oz/310 ml) dry white wine
  • 2 Tbsp white wine vinegar
  • 2 Tbsp golden balsamic vinegar
  • 4 cloves garlic, minced
  • cup (¾ oz/20 g) firmly packed chopped fresh basil
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground pepper


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 minutes. Stir in the tomatoes. Reduce the heat to medium and cook uncovered, stirring occasionally, until the tomatoes are hot throughout, about 10 minutes. Stir in the basil and lemon juice. Season with salt and pepper.

Ladle the hot tomatoes into the jars, leaving ¼ inch (6 mm) of headspace. Gently push on the tomatoes with a rubber spatula to cover them with liquid. Add more liquid from the saucepan if needed to cover the tomatoes completely. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars for 20 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 6 months. If a seal has failed, store the jar in the refrigerator for up to 2 weeks.