Fresh or Canned Bruchetta Recipe
- Author: Rachel's Farm Table
- 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
- Wash tomatoes thoroughly in a solution of 10 parts water, 1 part vinegar. Only use
- blemish-free produce in canning.
- Chop tomatoes and basil, mince garlic. If desired, drain tomatoes. Combine tomato and
- basil with all other ingredients except vinegar. If serving fresh, serve at this stage. If
- canning, proceed to next step.
- Bring mixture to a boil, simmer 5 minutes and add vinegar. Follow water bath canning
- instructions: http://www.weaversorchard.com/bruschetta-artisan-pizza/