If you are lucky enough to live in New Jersey (yes, I did say New Jersey aka the Garden State 🙄) you can surely find fresh tomatoes this time of year. I have a tiny garden that is still providing some beauties and friends that boast surplus tomatoes. What to do? Well, aside from roasting and freezing tomatoes, highlighted in an earlier post here, you can easily whip up this recipe for mouth watering tomato bruschetta.
What exactly is bruschetta?
In the United States, bruschetta has come to mean a tomato-based topping. Its roots, however, can be traced back to Ancient Rome, as the word bruschetta means to toast. The original bruschetta was basically toasted bread rubbed with olive oil: the method used by ancient olive farmers to test their freshly pressed olives. 🤓 For this recipe, however, the focus is all on the tomatoes…chopped and mixed with onions, garlic, basil and a splash of olive oil.
Simple Ingredients
First, gather your ingredients. The best bruschetta relies on fresh tomatoes.
I used about two pounds for this recipe, along with one large clove of garlic, half a sweet onion, some fresh basil and a splash of olive oil.
Lets get chopping
The most labor intensive part of your bruschetta prep is chopping the tomatoes. First, slice your tomatoes one at a time, then seed them. I use my thumb to gently push out the seeds. Chop into 1/4 inch cubes and toss in a colander to drain. It took me about 20 minutes to get through about two pounds of tomatoes. Get into the zen of it and listen to a podcast. (Right now I’m really enjoying 1619…)
While your tomatoes drain, mince your garlic and finely chop your onion. You can wow you friends by adding basil that you have elegantly ribboned. Simply lay your basil leaves atop one another and roll lengthwise into a cigar shape. Thinly slice your ribbons as shown below:
Putting it all together
Mix together your drained tomatoes and your other prepped ingredients in a large serving bowl. Drizzle on some good quality olive oil and salt to taste. The olive oil is optional but it really adds a gorgeous flavor. Let rest for about 30 minutes to let those flavors meld!
When your ready, serve atop sliced and toasted bruschetta (gluten-free is fine) or even warm up and top your favorite pasta. Buon appetito!
When summer tomatoes abound, it's time to enjoy them in this fresh easy and delicious topper. Fresh tomatoes are chopped and mixed with garlic, onions, basil and a little olive oil! Perfectly scrumptious and naturally vegan and gluten-free. Yum!
- 2 pounds fresh tomatoes
- 1-2 cloves garlic
- ½ small sweet onion
- ¼ cup fresh basil ribboned
- 1 tbsp olive oil optional
- salt to taste
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Chop and seed your tomatoes and place in a colander over a large bowl.
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Mince garlic and set aside.
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Chop onion finely and set aside.
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Stack basil leaves, roll lengthwise into one thick roll and thinly slice into "ribbons".
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Once tomatoes have drained for about 10 minutes, add them to a large clean bowl.
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Add remaining ingredients and toss to combine.
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Salt to taste.
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Cover and let sit at room tempurature for at least 30 minutes.
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Preheat oven to broil setting.
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While bruschetta mixture rests, thinly slice baguette (¼ inch slices) and place on cookie sheet covered with parchment.
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Spray both sides of baguetee slices lightly with cooking spray.
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Toast under broiler until golden, flip over and repeat.
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Remove to a plate and cool.
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Spoon tomato bruschetta over toasted baguette slices and enjoy!
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Warm bruschetta mixture in a pan on stovetop over medium heat.
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Pour over your favorite pasta and devour.
