Bruschetta has been a classic munching appetizer since 15th. century in Italy. It is very easy to make different bruschetta flavors with little changes in the ingredients.
Today we are going to show you how to make Tomato Bruschetta. This recipe uses grape tomatoes, but juicy cherry tomatoes would also work well.
Ingredients:
9 c Tomatoes, cored (peeled if you like) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c basil, fresh
.25 c oregano
3 T White vinegar
2 T Balsamic vinegar
1.5 t salt
.5 t black pepper
Plus 1 T of vinegar per pint
Preparation:
Combine all ingredients except Balsamic vinegar and let rest for 15 minutes.
Heat on high for 5 minutes.
Pull solid ingredients and set aside.
Reduce juices by half.
Add vinegar and pour over ingredients.
Add 1 T of vinegar to every pint.
Place in sterilized jars leaving ½ of headspace.
Process for 20 minutes.
6 garlic cloves, minced
6 shallots, minced
1 c basil, fresh
.25 c oregano
3 T White vinegar
2 T Balsamic vinegar
1.5 t salt
.5 t black pepper
Plus 1 T of vinegar per pint
Preparation:
Combine all ingredients except Balsamic vinegar and let rest for 15 minutes.
Heat on high for 5 minutes.
Pull solid ingredients and set aside.
Reduce juices by half.
Add vinegar and pour over ingredients.
Add 1 T of vinegar to every pint.
Place in sterilized jars leaving ½ of headspace.
Process for 20 minutes.
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