Bruschetta Preserve

Make this bruschetta topping now, and you’ll have an easy go-to recipe for entertaining this winter.

FOR PRINTABLE VERSION CLICK HERE: Bruschetta Preserve

Source: Simply in Season.

5-7 cloves garlic (minced)

1 cup white wine vinegar

1 cup dry white wine

1/2 cup water

2 Tbs balsamic vinegar

2 Tbs sugar

2 Tbs dried basil

2 Tbs dried oregano

9 cups tomatoes (peeled, chopped, and drained)

1. Combine everything except the tomatoes in a large saucepan, bring to a full boil, then reduce heat and boil gently for 5 minutes (uncovered). Remove from heat.

2. Pack the tomatoes in hot sterilized half pint jars to within 3/4 inch of top. Add the hot liquid to cover the tomatoes. Seal with sterilized lids and process full jars in boiling water bath for 20 minutes.

3. To serve, spoon over thick toasted crusty bread, top with cheese, sprinkle with garlic salt and broil until cheese melts.

Servings: 32

Yield: 9 half pints

The Verdict: The sauce itself is savory and aromatic while boiling; I can not wait for an opportunity to bust this out for entertaining this fall and winter.

Nutrition Facts

Serving size: 1/32 of a recipe (2.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 21.98

Calories From Fat (5%) 1.16

% Daily Value

Total Fat 0.14g <1%

Saturated Fat 0.02g <1%

Cholesterol 0mg 0%

Sodium 3.49mg <1%

Potassium 148.99mg 4%

Total Carbohydrates 3.99g 1%

Fiber 0.85g 3%

Sugar 2.36g

Protein 0.54g 1%

This recipe also shared on Made by me Monday , Tuesday Twister and Tasty Tuesday

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