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Bruschetta in a Jar
(8)
Rate this recipe
Preparation
30 min
Cooking
15 min
Cooling
2 h
Makes
750 ml (3 cups)
Freezes
Yes
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
6 large tomatoes (or 8 medium)
6 green onions
2 cloves garlic, finely chopped
1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) tomato paste
2 tablespoons (30 ml) red wine vinegar
1/4 cup (60 ml) fresh basil, chopped
Salt and pepper
Preparation
Make a small crisscross incision at the base of the tomatoes. Blanch the tomatoes for 30 seconds in a large pot of boiling water. Drain and place the tomatoes into a large bowl of ice water. Peel, core, and dice the tomatoes. Set aside.
Finely chop the white part of the green onions and thinly slice the green part. Set aside separately.
In a saucepan, soften the white part of the onions and the garlic in the oil for about 3 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the tomatoes and vinegar and bring to a boil. Simmer for about 10 minutes or until it thickens. Season with salt and pepper.
Add the basil and green part of the onions. Cook for 1 minute and adjust the seasoning. Spoon into six 125 ml (½ cup) clean jars. Close and let cool. Refrigerate for at least 2 hours. Will keep for about 1 month in the refrigerator. Freezes well.
Note from Ricardo
Serve on toasted bread as an appetizer, over pasta, or on pizza.
Personal Note