Bruschetta in a Jar

This savoury tomato mixture is the perfect homemade pantry item to have for entertaining. Just open and spread on a sliced baguette or toasted crostini.

Yield: Makes 8 half-pint (250 mL) jars

Bruschetta in a Jar


  • 1 cup (250 mL) dry white wine
  • 1 cup (250 mL) white wine vinegar
  • 1/2 cup (125 mL) water
  • 2 tbsp (25 mL) balsamic vinegar
  • 2 tbsp (25 mL) sugar
  • 5 cloves garlic, chopped
  • 2 tbsp (25 mL) basil, crumbled
  • 2 tbsp (25 mL) oregano, crumbled
  • 2 tsp (10 mL) pickling salt
  • 9 cups (2.25 L) diced seeded Roma tomatoes


  1. Combine all ingredients except tomatoes in a nonreactive Dutch oven and bring to a boil. Add tomatoes and return to a boil. Reduce heat and simmer 5 minutes. Using a slotted spoon, lightly pack tomatoes into hot sterilized jars, leaving 3/4 inch (2 cm) headspace. Pour hot liquid from Dutch oven over tomatoes, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife; add additional hot liquid from Dutch oven, if required, to maintain 1/2 inch (1.25 cm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath. Process 25 minutes at altitudes of 1001 - 3000 feet (305 - 914 m); process 30 minutes at altitudes of 3001 - 6000 feet (915 - 1829 m). Store in a cool dry place for up to 6 months. Drain bruschetta before serving.
Nutritional analysis per 2 tbsp: 11 calories, 0.1 g fat, 0.3 g protein, 1.7 g carbohydrate, 0.4 g fibre, 75 mg sodium
Tip: Use as an appetizer by topping a toasted baguette with cheese and drained bruschetta. For a quick dinner, combine a jar of bruschetta with cooked pasta; add olive oil, sliced olives, grated Parmesan cheese and freshly ground pepper.