Picture this: you are scrambling to get dinner rolling, the baby is crying, one kid wants help with homework, one wants alone time with Legos, and one wants to be with his brothers who are both trying to focus and shoving said preschooler out the door. I long to make a picture worthy dinner for my family and here I stand whipping up spaghetti and throwing garlic bread from freezer to oven. And then I remember I have to chop all those fresh veggies for a side? Oh man... can we just go out?
Been there? Want a shortcut? One of my favorite recipes for canning is the bruschetta topping. Sure, I could buy it at the store, but at $5 a half pint... I'd much rather make it myself (frugal accountant guilt)!
So here's the recipe:
Bruschetta Topping
10 pounds Roma tomatoes, blanch to remove skins
1 pound (2-3) sweet red bell peppers, roasted and skinned
2 cloves of garlic, minced
1 large red onion, roasted
2 tbsp minced basil
2 Tbsp minced oregano
1 Tbsp sugar
1 tsp coarse salt
1/2 cup red wine vinegar (smoother flavor) or balsamic vinegar (bolder flavor)
10 pounds Roma tomatoes, blanch to remove skins
1 pound (2-3) sweet red bell peppers, roasted and skinned
2 cloves of garlic, minced
1 large red onion, roasted
2 tbsp minced basil
2 Tbsp minced oregano
1 Tbsp sugar
1 tsp coarse salt
1/2 cup red wine vinegar (smoother flavor) or balsamic vinegar (bolder flavor)
Roast peppers and onion @425 degrees until skin wrinkles and chars in spots. Turn over and roast opposite side. Place in paper bag to cool and secure opening. Let sit 15 minutes. Chop tomatoes, onions, and peppers in food processor. Combine all ingredients in stockpot, bring to boil over medium high heat, stirring to prevent sticking. Reduce heat and simmer until thickened. Ladle into hot jars (8 oz), leaving 1/4" headspace, adjust two-piece caps. Process 10 minutes in boiling water bath canner.
Remember to always let canned goods stand for 18-24 hours before moving, cleaning or checking seals. There should be at least an inch between jars as they cool. Enjoy hearing the pop, but wait to move them.
Serving suggestions:
~Spoon on slices of garlic toast/bread. Top with shredded mozzarella and a sprinkle of fresh basil. Bake 5-10m at 400 degrees until bread is crisp around edges and cheese is melted/browning as you like.
~Use as Italian salsa with some tasty crackers (woven wheats are my favorite) or parmesan chips
~Use as a salad dressing, top salad with grilled chicken and make a meal of it.
~Pour one pint over chicken and crockpot it on low for 6 hours. (It's a variation on the salsa chicken... Serve with garlic mashed potatoes... yum!)
~Spoon on slices of garlic toast/bread. Top with shredded mozzarella and a sprinkle of fresh basil. Bake 5-10m at 400 degrees until bread is crisp around edges and cheese is melted/browning as you like.
~Use as Italian salsa with some tasty crackers (woven wheats are my favorite) or parmesan chips
~Use as a salad dressing, top salad with grilled chicken and make a meal of it.
~Pour one pint over chicken and crockpot it on low for 6 hours. (It's a variation on the salsa chicken... Serve with garlic mashed potatoes... yum!)
Ok...now I'm really getting hungry. Did I mention how this is so aromatic? When you're first making it and when using it for a meal or appetizer...it smells amazing! It is just one of those POP! recipes. Enjoy!
