Accidentally Cooking

Documenting my mistakes in the garden, kitchen and pantry


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Towards the end up the summer I picked up a big box of tomatoes and explored a few recipes with them. One of the recipes we tried was canned bruschetta. It was a simple recipe, although very different from the “fresh” bruchetta we normally make during the summer.

We made about half a dozen jars of the stuff, but haven’t opened any or tried them until recently. Why use the canned stuff when the ingredients are around to make big batches of the fresh stuff? Well, in case you haven’t noticed it’s winter now, and fresh Tomatoes are not available in large supply. A few weeks ago we opened up a jar and had them over toasted baguette slices.

They were good. Surprisingly good. Not as great as the fresh stuff, but better than many of the other pre-packaged varieties you can get at the store. The flavor was great, but the ratio of tomato chunks to liquid was very high. Next time I make this recipe, I may try to jam a few more bits of tomato into the jars before I seal them.

Tomato Bruschetta

  • Fresh Red Tomatoes, diced [1]
  • Vinegar [2]
  • diced garlic
  • Salt, pepper, herbs, seasonings, whatever

On the stove, combine your vinegar, garlic, salt, pepper and other seasonings into a small pan. We used some dried basil and oregano. Heat until boiling. In your warm, sterilized jars put your raw diced tomatoes. Fill each jar with 1/2″ clearance with the vinegar mixture, so all tomatoes are covered. Put on lids and process [3] immediately.



It’s an absurdly easy recipe, and if you get the seasonings right it will be very tasty. The tomatoes actually stay pretty firm with all the vinegar. If you don’t pack the tomatoes, you may end up with a lot of liquid. If you do, you might not get enough vinegar in to keep the pH low enough to kill botulism. Just make sure you get in plenty of vinegar and make sure there are no air-bubbles.

To serve, we sliced up a baguette and toasted them under a broiler. We rubbed each slice with some fresh garlic, before eating them. The vinegar mixture was very tart. I recommend straining some of that away before final presentation.


  1. Maybe get your tomatoes just under-ripe, because you cook the heck out of them during processing
  2. I used a little bit of balsamic vinegar, for color and flavor, and a majority of red wine vinegar. Also we ran out of that because I’M BAD AT PLANNING AHEAD, so I used a little bit of rice wine vinegar to fill out the last of the jars. Don’t tell nobody.
  3. I processed for 15 minutes.

Author: Andrew Whitworth

I'm a software engineer from Philadelphia PA. Sometimes I like to go out to my garden, or step into my kitchen and make a really big mess of things.

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