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Salsa Bruschetta-Style

Source of Recipe


From "The Complete Book of Small-Batch Preserving"



List of Ingredients



• 3 cups chopped peeled Italian plum tomatoes (1½ pounds)
  
• 2 large cloves garlic, minced
  
• 2 shallots, minced
  
• 1 cup chopped fresh basil
  
• 1 Tbsp red wine vinegar
  
• 1 tsp lemon juice
  
• ½ tsp pickling salt
  
• ¼ tsp coarsely ground black pepper
  
• 2 green onions, minced
  
• 3 Tbsp tomato paste
  






Instructions



1. Combine tomatoes, garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a medium stainless-steel or enamel saucepan.
   
   
2. Bring to a boil over high heat; reduce heat and boil gently for 5 minutes, stirring frequently. Stir in green onion and tomato paste, and return to boil.
   
   
3. Remove hot jars from canner and ladle salsa into jars to within ½ inch of rim. Place filled jars in a canner containing hot water. Adjust water level to cover the jars about 1 inch. Cover the canner and bring water to boil. Boil for 20 minutes. (The water must remain at a full boil.)
   
   Yield: 3 cups
   
   
   SERVING SUGGESTION
   Bruschetta can be ready at a moment's notice with this salsa on hand. Toast sliced Italian 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.