Bruschetta in a Jar
Bruschetta in a Jar
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  • 6 large tomatoes (or 8 medium)
  • 6 green onions
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) tomato paste
  • 2 tablespoons (30 ml) red wine vinegar
  • 1/4 cup (60 ml) fresh basil, chopped
  • Salt and pepper
  • Preparation
  • Make a small crisscross incision at the base of the tomatoes. Blanch the tomatoes for 30 seconds in a large pot of boiling water. Drain and place the tomatoes into a large bowl of ice water. Peel, core, and dice the tomatoes. Set aside.
  • Finely chop the white part of the green onions and thinly slice the green part. Set aside separately.
  • In a saucepan, soften the white part of the onions and the garlic in the oil for about 3 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the tomatoes and vinegar and bring to a boil. Simmer for about 10 minutes or until it thickens. Season with salt and pepper.
  • Add the basil and green part of the onions. Cook for 1 minute and adjust the seasoning. Spoon into six 125 ml (½ cup) clean jars. Close and let cool. Refrigerate for at least 2 hours. Will keep for about 1 month in the refrigerator. Freezes well.
  • Description
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