Tomato Relish (Canning Week)

Tomato Relish recipe, canning tomatoes, Bruschetta topping for canning,

Tomato Relish – Bruschetta Topping

A recipe for Tomato Relish for use as a Bruschetta Topping is the third installment for Canning Week! The recipe is simple, the results are wonderful and you will have a stock of topping for Bruschetta to take you through the winter! Plus, it makes great gifts! Win! 

In the United States, we often call the topping Bruschetta, but it’s actually bread rubbed with garlic, brushed with olive oil then grilled/toasted that is the Bruschetta. It can be topped with many different things, but topping it with tomatoes is the most common.

Since I had so many tomatoes, I decided I’d try a new recipe for preserving them. This recipe is from the pages of Ball Complete Book of Home Preserving. If you don’t have one, I highly recommend it. It’s filled with 400 canning recipes that are both creative and delicious. In addition, it has a lot of very helpful information about canning in general, problem solving and even produce purchasing guides to help you know how much you need to buy for recipes. I’ve owned mine for years and just love it. Here’s a link, if you’d like to purchase one for yourself.

Of course, if you know me, I never completely follow a recipe; this one isn’t any different. I did stay pretty true to the recipe they published, but did several things differently. First,  I used a bit of red wine vinegar, along with the white wine vinegar in their recipe. I thought the red wine vinegar would add color, plus I love the flavor.

Secondly, I used dehydrated minced garlic in my recipe. I prefer using garlic in this form in canning. Third, I reduced the sugar by one-third; I’m happy I did. It didn’t need to be sweeter. Lastly, theirs called for oregano and basil and I used an Italian seasoning blend in equal measure.

Then for the future, this recipe didn’t have any salt and I would change that the next time I make it, too, since I really think it needed just a bit.

In addition to tomatoes from the Wee Kitchen Garden and our friends’ garden, I used some heirloom tomatoes from a local farm stand. I purchased tomatoes so I would have a variety of color in this relish. So, I bought one big yellow heirloom, one big red with green stripes heirloom (Mr. Stripey) and one that was yellow with red stripes. Honestly,I don’t think it makes that much difference.

One thing that did make a huge difference is a kitchen gadget I used: The Vidalia Chop Wizard! I got mine several years ago and it is really great when you’re having to do a lot of dicing and you want uniform cuts.

It makes doing this recipe and so many more (including my Salsa for Canning) a breeze! 

I use only the outside of the tomato for this recipe, and save the inner tomato for making tomato puree. That way, all of my diced tomatoes have skin on them and they hold together better when processed. Using a paring knife, I cut into the tomato and around to remove the outer portion of the tomato. Then, I put the pieces into the chopper and done!

Their recipe said it would yield 8 half pints, but I got 10 half pint jars when I made it. I’ll be using this for holiday entertaining and for gift-giving. I just love giving consumables as gifts!

It really is delicious! Mr. Saucy loved it, too. Tomatoes are at their peak right now, so I hope you’ll give this recipe a try!


p.s.: I have other recipes for canning that can be found here.

Tomato Relish (Canning Week)
Prep time
Cook time
Total time
Bruschetta is actually the bread rubbed with garlic, brushed with olive oil then grilled/toasted. It can be topped with many different things, but topping it with tomatoes is the most common and this tomato relish is perfect for Bruschetta.
Serves: 10 - ½ pint jars
  • 9 cups diced tomatoes
  • 1 cup dry white wine
  • ½ cup white wine vinegar
  • ½ cup red wine vinegar
  • ½ cup water
  • 4 tablespoons Italian Seasoning Blend
  • 2 tablespoons granulated sugar
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons dehydrated minced garlic
  1. Prepare canning kettle, jars and lids according to manufacturers instructions.
  2. In a large, nonreactive, stockpot over high heat, add the white wine, white wine vinegar, red wine vinegar, water, Italian seasoning, sugar, balsamic vinegar and garlic.
  3. Bring to a full rolling boil (this is a boil that won't stop while stirring), stirring occasionally.
  4. Reduce heat, cover and simmer for 5 minutes.
  5. Remove from heat.
  6. Pack the diced tomatoes into the hot prepared jars, leaving ½ inch of head space.
  7. Ladle the hot vinegar mixture over the tomatoes, leaving ½ inch of head space.
  8. Wipe the rim of the jars with a sterilized cloth.
  9. Place the lid on the jars, add the bands and screw to finger tight.
  10. Place the jars in the boiling water canning pot, making sure the water level is at least an inch above the tops of the jars.
  11. Process for 20 minutes.
  12. Remove jars from the canning pot to a towel-lined surface, cool and store.
After making this recipe, I thought it needed salt. Since I didn't add any to this batch, I don't know an exact measurement for you (but will edit it in when I make it again). I suggest salting the brine to taste.

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About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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