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.
Recipe by The Saucy Southerner at