Hi Judy, 

Classic bruschetta topping combines tomatoes with some low-acid ingredients (garlic and basil) that could raise a safety issue for water bath canning. Fortunately, researched recipes account for the low acidity of ingredients like garlic, and they compensate by adding acid to lower the final pH of the product to a safe level. The low pH of "acidified" foods (low acid food with added acidic ingredients) makes them safe for canning in a boiling water canner. 

The Ball bruschetta-in-a-jar recipe contains two types of vinegar and wine, which would help lower the final acidity. Ball has a good reputation nationally because they do test their own recipes and regularly update them. Canning bruschetta in a jar is safe if the product is properly acidified, and the only way to guarantee that is by following a tested recipe like the one you've identified from Ball. Sounds like a tasty project to use up your romas!

Thanks for reaching out!

Jared