Tomato Bruschetta

Name: Tomato Bruschetta
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes; 1 teaspoon kosher salt; 5 tablespoons extra-virgin olive oil; 2 large garlic cloves, minced; 8 large basil leaves; Grilled or toasted crusty bread, for serving

By Ali Slagle

Total Time: 15 minutes
Rating: 5(2,953)
Comments: Read comments

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they’ll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that’s stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

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Ingredients

Yield:4 servings

1pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1teaspoon kosher salt
5tablespoons extra-virgin olive oil
2large garlic cloves, minced
8large basil leaves
Grilled or toasted crusty bread, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Roll the basil leaves up and thinly slice crosswise.
Step 4
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.

Ratings

5 out of 5

2,953 user ratings

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Comments

Bruman5 years ago

Added a splash of balsamic vinegar before serving to give it depth and zing. Otherwise, a lovely and simple recipe.

Deborah5 years ago

Don’t waste all that wonderful tomato juice! Add it to the garlic oil with perhaps a splash of vinegar. Essence of summer.

Fritsl Padgett3 years ago

Delicious. I drank the tomato juice and entered the first realm of heaven. I'll use a little less salt next time so the juice is a tad less salty. Even just draining the tomatoes for 20 minutes made a huge difference. I reduced a little balsamic and drizzled on top for a little umami sweetness on the finished presentation. This is a summer staple!

Renée5 days ago

Great recipe!! I also make bruschetta with both fresh tomato’s and sun dried together. Let the sun-dried drain along with tomatoes. Slice a little mozzarella if you like after grilling the bread. Try it.

Ari3 weeks ago

Made this recipe for a potluck and it was such a crowd pleaser! We had 6 people, so I did about 7-8 tomatoes. I also added balsamic, and I agree with the other comments to add a layer of spreadable goat cheese to the toasted bread. I would also maybe add more garlic in the oil, perhaps 4-5 cloves since I like it strong. Alternatively, perhaps some of it sautéed and one or two cloves fresh. In addition to the drain time, I marinated about an hour before serving. Loved it!

Anu1 month ago

These are an absolute hit every summer - we use a variety of tomatoes, grown from our garden. I always double the recipe and it’s always completely devoured.

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