A couple of weeks ago, I made Tuscan Bread for Bread Baking Day #32. Tuscan bread doesn’t have any salt in it so I wanted to pair it with something to give it a boost in flavor. I had some Roma tomatoes from my garden that needed to be used so I decided to make Bruschetta.
The name bruschetta comes from Italian bruscare, which means, “to roast over coals.” However, bruschetta actually originated in ancient Rome. The story goes that during the December and January holidays, Romans celebrated by eating flan buns soaked in olive oil still fresh from the fall harvest.
Salsa Bruschetta-Style
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
Makes: 3 cups
This tasty Bruschetta-Style Salsa can be enjoyed immediately or canned via the water-bath canning process for easy storage.
Ingredients:
3 cups chopped peeled Italian plum tomatoes (1 1/2 lb/750 g)
2 large cloves garlic, minced
2 shallots, minced
1 cup chopped fresh basil (250 mL)
1 tbsp red wine vinegar (15 mL)
1 tsp lemon juice (5 mL)
1/2 tsp pickling salt (2 mL)
1/4 tsp coarsely ground black pepper (1 mL)
2 green onions, minced
3 tbsp tomato paste (45 mL)
Directions:
Combine tomatoes, garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a medium stainless steel or enamel saucepan.
Bring to boil over high heat, reduce heat and boil gently for 5 minutes, stirring frequently.
Stir in green onion, tomato paste and return to boil.
Remove hot jars from canner and ladle salsa into jars to within 1/2 inch (1cm) of rim (headspace).
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 20 minutes for half-pint (250 mL) and pint (500 mL) jars. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.
Serving Suggestion:
For a delightful way to enjoy this Bruschetta-Style Salsa, toast sliced Italian bread (I used Tuscan bread) and rub with the cut surface of a garlic clove. Brush lightly with olive oil and spoon on salsa. If desired, sprinkle with Parmesan cheese and place under a broiler for several minutes to warm.
Thanks for joining me in the bread-baking blog. I hope you enjoyed your visit and will join me again next time.
Happy Canning and Baking!
Cathy
Here are some of the references I use in my canning adventures. You might enjoy them as well:
- Ball Complete Book of Home Preserving
- The Complete Book of Small-Batch Preserving
- Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
- National Center for Home Preservation
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