JAN'S BRUSCHETTA TOPPING

Jan's Bruschetta Topping image

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...

Provided by Janus Fanning

Time 1h15m

Number Of Ingredients 12

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Ingredients

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(s) (6 oz.) finely chopped green olives, drained
1 jar(s) (6 oz.) finely chopped black olives, drained
7 can(s) (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

Steps:

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!