Fresh or Canned Bruchetta Recipe

Yield: 5 quarts/10 pints


  • 20 cups tomatoes, chopped and drained
  • 20 garlic cloves, minced
  • 1 cup fresh basil leaves, chopped
  • 4 teaspoons sea salt
  • 4 teaspoons freshly cracked black pepper
  • ¼ cup white balsamic vinegar
  • 2 cups tomato paste


  1. Wash tomatoes thoroughly in a solution of 10 parts water, 1 part vinegar. Only use
  2. blemish-free produce in canning.
  3. Chop tomatoes and basil, mince garlic. If desired, drain tomatoes. Combine tomato and
  4. basil with all other ingredients except vinegar. If serving fresh, serve at this stage. If
  5. canning, proceed to next step.
  6. Bring mixture to a boil, simmer 5 minutes and add vinegar. Follow water bath canning
  7. instructions: