Quick Summary: A fresh tomato-forward bruschetta topping with olives, jalapeños, and capers. Includes both a fresh version for immediate use and a canned version for year-round enjoyment. Perfect on toast, burgers, pork chops, or charcuterie boards. Prep: 10 min | Serves: 4 (fresh) or 7 half-pints (canned)
Jump to: RECIPE | How to Use Bruschetta Topping | How to Make Fresh | How to Make Canned | FAQ
There are two iconic recipes that define tomato season in my mind: the ubiquitous BLT and bruschetta.
A fresh tomato-forward bruschetta topping can be customized to include all kinds of fresh veggies, but a canned version of bruschetta needs to have a few specific ingredients if you want it to have a shelf life.
The post includes both a fresh version for immediate enjoyment and a canned version with proper acidity for shelf-stable storage. Make the fresh version when tomatoes are at their peak. Can a batch to enjoy that summer flavor all winter.
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How Do You Use Bruschetta Topping?
While bruschetta is typically thought of as a spread for rustic toasts, I like to use this relish to add flavor to low carb proteins.
Here are a few of my favorite uses including a few slow carb ideas:
Topping for a low carb bun-less burger
Low Carb Cheese or Charcuterie Platter
Sliders for Game Days:
Other uses:
- Mixed into scrambled eggs
- Layered on pulled pork tostadas
- Topping for grilled fish
How to Make Fresh Bruschetta Topping
The full instructions and ingredient amounts are in the recipe card below. In short:
- Mash garlic with coarse salt using a knife or mortar and pestle to create a paste.
- Combine with chopped heirloom tomatoes, pimiento-stuffed olives, jalapeños, cilantro (or parsley), olive oil, capers, lime juice, and fresh oregano or thyme.
- Let stand 10-15 minutes to meld flavors. Serve on toasted bread or alongside proteins.
Tip: The garlic paste technique distributes garlic flavor evenly without harsh raw garlic chunks.
How to Make Canned Bruschetta Topping
The full instructions and ingredient amounts are in the recipe card below. In short:
- Combine minced garlic, dry white wine, white wine vinegar, water, sugar, and dried oregano in a large stainless steel pot.
- Bring to a rolling boil, reduce heat, cover, and simmer 5 minutes.
- Pack chopped plum tomatoes into hot half-pint jars.
- Ladle hot vinegar mixture over tomatoes, leaving ½ inch headspace.
- Process in boiling water bath for 20 minutes.
When ready to serve, drizzle with balsamic vinegar and olive oil, and season with flaked sea salt.
For shelf-stable storage, proper acidity is essential. This version uses white wine vinegar to ensure safe canning.
FAQ
Yes. Use the ripest, most flavorful tomatoes you can find. Heirlooms have more complex flavor, but any good tomato works.
Refrigerated, 3-5 days. The texture softens over time as the tomatoes release juice.
Yes. Use fewer jalapeños or remove the seeds and membranes for milder heat. Or substitute sweet peppers.
Cilantro and parsley are both excellent. Basil is classic for Italian bruschetta. Fresh oregano or thyme add earthiness.
The fresh version is very low-carb. Tomatoes, olives, and herbs are all low-carb ingredients.
Check out this preserving category for more guides on drying, pickling and preserving fresh fruits and vegetables.
Heirloom Tomato Bruschetta
Equipment
- mortar and pestle optional
- stainless steel pot
Ingredients
FRESH Bruschetta Topping
- ½ tsp coarse kosher salt divided
- 2 cloves garlic minced
- 1 lb. heirloom tomatoes coarsely chopped
- ½ cup pimiento-stuffed olives coarsely chopped
- 2 medium jalapenos chopped
- ½ cup fresh cilantro finely chopped (can use parsley instead)
- 3 Tbsp olive oil
- ¼ cup capers drained
- 2 Tbsp fresh lime juice squeezed juice of 1/2 large lime
- 1 tsp fresh oregano or thyme
- salt and pepper to taste
For Canned Bruschetta Topping (makes 7 1/2 pint jars)
- 9 cups meaty plum tomatoes cored and chopped
- 5 cloves garlic minced
- 1 cup dry white wine
- 1 cup white wine vinegar vinegar should be 5 % acidity
- ½ cup water
- 2 tablespoons sugar
- 2 tablespoons dried oregano
- 2 tablespoons balsamic vinegar
- 2 teaspoons flaked sea salt
Instructions
- Place 1/2 tsp coarse salt on work surface and garlic cloves on top of salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife, until you have a fresh garlic paste more or less. Alternatively use a mortar and pestle to grind salt and garlic together. Transfer garlic paste to medium size bowl.1/2 tsp coarse kosher salt, 2 cloves garlic
- Chop tomatoes, olives and jalapenos and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.1 lb. heirloom tomatoes, 1/2 cup pimiento-stuffed olives, 2 medium jalapenos, 1/2 cup fresh cilantro, 3 Tbsp olive oil, 1/4 cup capers, 2 Tbsp fresh lime juice, 1 tsp fresh oregano or thyme, salt and pepper to taste
- Let stand at room temperature for 10-15 minutes to meld flavors. Serve on toasted rustic bread cut into small retangles or serve alongside steak, pork chops, or on brats. I also used this relish as a topping or layer for pulled pork tostadas and it was wonderful.
For Canned Bruschetta Topping
- Core and chop tomatoes into small pieces9 cups meaty plum tomatoes
- Prepare boiling water canner. Heat jars in oven (or simmering water) until ready for use. Heat lids in a pot of simmering water until ready to use and set bands aside.
- In a large, deep, stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, and oregano. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes. Remove from heat.5 cloves garlic, 1 cup dry white wine, 1 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, 2 tablespoons dried oregano
- Pack chopped tomatoes into hot 1/2 pint jars leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jars in boiling water canner (water should cover jars by 1 inch). Cover canner and bring water to a rolling boil. Process half-pint jars 20 minutes, adjusting for altitude Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
- When ready to serve, drizzle with a little balsamic vinegar and olive oil. Season with some flaked sea salt.2 tablespoons balsamic vinegar
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Wow, that looks fabulous. Thanks for the recipe! I will try it this weekend with my CSA box heirlooms. Unless I chow down on all of them before I get that far. I’ve been having caprese salads which really make my heart go pitty pat. So good.