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Tomato Relish for Bruschetta: Fresh or Canned

Tomato Relish for Bruschetta: Fresh or Canned
Home » Tomato Recipes » Tomato Relish for Bruschetta: Fresh or Canned

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 fresh recipe is a tangy bruschetta topping made with heirloom tomatoes, but I’ve included the modifications for canning so you can enjoy it year-round. It easily goes beyond the bruschetta toast and takes many proteins to new heights. 

Heirloom tomato relish for brats, chops and steaks
Heirloom tomato relish as bruschetta topping

Heirloom Tomato Bruschetta

Heirloom tomato relish for brats, chops and steaks
A tangy bruschetta topping made with a Summer bounty of heirloom tomatoes and herbs. A version for canning is included to enjoy year-round.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 fresh topping
Calories 117



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


  • 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 pieces
    9 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


Nutrition facts are for fresh bruschetta recipe only.


Calories: 117kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 691mgPotassium: 237mgFiber: 2gSugar: 3gVitamin A: 989IUVitamin C: 22mgCalcium: 22mgIron: 1mg
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  1. […] tarte tatin, heirloom tomato relish, squash blossom and quinoa stir fry, buffalo chicken pizza, apple and honey challah, gluten-free […]

  2. Beth says:

    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.

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