Bruschetta-Style Salsa for Canning |
|
 |
Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 24 |
|
This is a wonderful use for all your tomatoes and basil from the garden, perfect to have on hand for a last minute appetizer. I used half plum and half lemon boy tomatoes from my garden. I tripled the recipe without a problem. From Put a Lid on It by Topp and Howard. Ingredients:
3 cups peeled chopped italian plum tomatoes (about 1 1/4 lbs.) |
2 large garlic cloves, minced |
2 shallots, minced |
1 cup fresh basil, chopped |
1 tablespoon red wine vinegar |
1 teaspoon lemon juice |
1/2 teaspoon pickling salt |
1/4 teaspoon ground black pepper |
2 green onions, minced |
3 tablespoons tomato paste |
Directions:
1. Drain tomatoes then combine with garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a large saucepan.
2. Bring to a boil over high heat, reduce heat and boil gently 5 minutes. Check consistency, you may need to simmer awhile longer.
3. Stir in green onions and tomato paste and boil one minute.
4. Ladle into hot sterilized jars to within 1/2 inch of top.
5. Process in a hot water bath for 35 minutes for half pints, 40 minutes for pints.
6. To serve, spoon out onto sliced bread, top with your favourite cheese and broil until cheese is melted.
|
|