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jan's bruschetta topping

(1)
ChicagoCook avatar
Recipe by
Janus Fanning
@ChicagoCook
Henderson, NV

I was given a jar of very expensive Bruschetta Topping as a Christmas gift. I loved it so much, I was determined to duplicate the topping in my own kitchen and give jars of it to my friends. I even have little gift tags made up with directions for how to use. This recipe makes enough for 3 QUART jars to give as gifts and a tad left over for taste testing...mmmmmmm!

read more
(1)
yield 20 serving(s)
prep time 15 Min
cook time 1 Hr
method Canning/Preserving

Ingredients For jan's bruschetta topping

  • 1 stick
    butter
  • 3 lb
    sweet onions (vidalia, peru sweet, whatever is in season)
  • 1/4 c
    sugar (this helps the caramelization process)
  • 1
    large ball of garlic
  • 1 jar
    (6 oz.) finely chopped green olives, drained
  • 1 jar
    (6 oz.) finely chopped black olives, drained
  • 7 can
    (14.5 oz.) petite-diced canned tomatoes, drained
  • 2 Tbsp
    dark balsamic vinegar
  • 1 Tbsp
    dried basil (freshly purcahsed and good quality)
  • 1 Tbsp
    dried oregano (freshly purcahsed and good quality)
  • olive oil for garlic ball
  • red pepper flakes, if you like yours spicy

How To Make jan's bruschetta topping

  • 1
    Caramelize onions in butter with the sugar, low heat, for 50 minutes or until Carmel colored. Don’t burn, just till they turn that beautiful caramel color.
    This is a slow process, but it is one of the secrets to the exceptional flavor that is produced.
    ***Get boiling bath going if you are going to place in canning jars.
  • 2
    Roasted Garlic
    While the onions are caramelizing, take a large ball of garlic, snip off the very tips of the cloves. You do not have to separate the cloves, leave together as a ball. Place on a large piece of foil and drizzle with olive oil. Scrunch up the foil to cover the garlic completely. Place in a pan and roast for 60 minutes in a 375 oven. When roasted, you can just squeeze out the garlic like a paste. This again, is a slow process, but this is the other secret ingredient to the exceptional flavor.
  • 3
    The rest is easy. Just add and mix!
    In a large pot, add onions, garlic paste, olives, tomatoes,vinegar, basil and oregano. Taste and adjust to your liking. You can add some red pepper flakes for a little "heat" if you like.
  • 4
    Mix all, heat through, place in 3 Quart jars. (you may have a little left over for a taste-trial. mmmmmm!) Refrigerate, freeze or process in boiling bath water with lids for at least 10 minutes.
  • 5
    To serve:
    Place rounds of GOOD French/Italian bread on a cookie sheet. Drizzle good Olive oil over one side of bread, place in a 350 oven for 5 minutes, then turn over slices and repeat so both sides are golden in color. Place a healthy portion of the Brochette topping on each round. Options: you can add anchovies and/or Parmesan cheese, and/or a thin slice of a tomato on the top and place back in oven for another 5 minutes. Anchovies can be added at the table as not everyone is a fan, but they sure are good!!
  • 6
    ****Makes an exceptional homemade gift from your kitchen that, I assure you, no one will be able to duplicate since I have spent my lifetime of cooking to perfect this recipe. You will not find it in any cookbook. I share this recipe only with my dearest friends. Enjoy!!
    I live to cook, Jan Fanning
  • 7
    Sample Gift Tag:
    Jan’s Bruschetta
    Slice French bread into half-inch rounds.
    Place on baking sheet. Drizzle good Olive
    Oil on both sides. Bake in 350 oven for 10
    Minutes. Top with a Tbs. of Bruschetta mixture.
    Can add Cheese, Anchovies, Capers, whatever…
    Back in oven for another 7 minutes!
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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