Canned Tomato Bruschetta Food

CANNED TOMATO BRUSCHETTA TOPPING

Steps:

• Prepare tomatoes.
• Prepare canner, lids, and jars.
• In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
• Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
• Pack tomatoes into hot jars, leaving a 1/2-inch headspace. Ladle the hot vinegar mixture into jars, making sure to keep the 1/2-inch headspace. Remove air bubbles with a non-metallic spatula, adding any additional liquid needed to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner.
• Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter.
• Check seals after 24 hours, then store in a cool, dark place.

SIMPLE SHORTCUT BRUSCHETTA { WITH CANNED TOMATOES}

Steps:

• Combine all ingredients into a medium bowl.
• Gently combine and refrigerate for an hour.
• Use within 2-3 days.

CANNED TOMATO BRUSCHETTA

Steps:

• In a bowl, mix together the drained tomatoes, diced mozzarella, red wine vinaigrette dressing, garlic, salt and pepper.
• Place the baguette slices on a rimmed baking sheet and broil in the oven for a couple of minutes on each side until lightly toasted. Drizzle the toasted baguette slices with the extra virgin olive oil.
• Top the baguette slices with the bruschetta and serve.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

HUNT'S® EASY TOMATO BRUSCHETTA

Steps:

• Preheat oven to 350 degrees F.
• Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
• Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
• Divide tomato mixture evenly over toasted bread. Serve immediately.

QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
• Spoon tomato mixture on toasted bread slices and serve.

LATE SUMMER TOMATO BRUSCHETTA

Steps:

• Preheat a grill or grill pan.
• Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.
• Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.
• (c) 2002 NapaStyle Inc. All rights reserved.

CILANTRO TOMATO BRUSCHETTA

Steps:

• Place bread on ungreased baking sheet; brush with 1/4 cup oil.
• Bake at 325 for 10-12 minutes or until golden brown.
• Meanwhile, in small bowl, whisk vinegar and remaining oil.
• Stir in tomatoes, onion, cilantro, salt and pepper.
• Spoon about 1 tablespoon onto each slice of bread.
• Sprinkle with cheese.
• Serve immediately.

DEE-LICIOUS BRUSCHETTA

Steps:

• Mix all together and refridge at least 2 hrs, longer is preferable.
• Serve with fresh or toasted french bread.