Tomato Bruschetta in a Jar

Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine garlic (5 cloves), dry white wine (1 cup), white wine vinegar (1 cup), water (0.5 cup), sugar (2 tbsp), dried basil (2 tbsp), dried oregano (2 tbsp), and balsamic (2 tbsp). Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat. Start 5m timer

Pack chopped tomatoes (9 cups) into hot jars leaving 0.5 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 0.5 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Start 20m timer

Preheat the oven to 375 F. Place baguette (1) slices in a single layer on a baking sheet and brush olive oil (2 tbsp) on one side of the baguette. Bake for 5 minutes. Start 5m timer

Remove from the oven and spread a thin layer of soft vegan mozzarella (4 oz) over the baguette. Return to the oven for an additional 5 minutes. Start 5m timer

Remove from the oven and spoon two tablespoons of canned tomatoes over the cheese. Top with [fresh basil] and serve immediately.