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.
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
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.
© 2012 All rights reserved. Published by Weldon Owen.