Bruschetta al pomodoro (tomato bruschetta)

This Bruschetta al Pomodoro is a staple in the Italian cuisine. An easy and delicious appetizer made with simple ingredients to deliver an outstanding dish!

Homemade Italian Tomato Bruschetta is prepared with fresh, juicy tomatoes, toasted artisan bread and a good extra virgin olive oil.

Bruschetta al pomodoro.

What is Bruschetta?

Bruschetta is an Italian antipasto (appetizer) that consists in toasted bread and various toppings. Traditionally, bruschetta is only a simple grilled bread rubbed with raw garlic and drizzle with extra virgin olive oil.

But right now, even in Italy, bruschetta is made in many different ways so the name will refers to toasted bread with any toppings such as vegetables, cured meats, cheese, just to name a few.

The name bruschetta refers to the way the bread is prepared. Bruscare-abbrustolire means: Toast (the bread on a grill over a fire place or oven).

Italian tomato bruschetta on a turquoise plate.

What Bread for Bruschetta?

A good crusty and rustic bread is perfect to make this appetizer. You need a bread with a dense crumb to hold up well all juices from tomatoes. You can also make your own homemade bread if you want.

Once you’ve decided what bread to use, cut it into half an inch (1.27cm) thick slices, not more thinner that this or it will fall apart when you place the tomatoes on top.

Showing the thickness of the bread slices.

What Kind of Tomatoes?

Use any kind of fresh tomatoes you have on hand, it can be salad tomatoes, cherry tomatoes, San Marzano or even Heirloom tomatoes. Just be sure they are fresh and ripe. In summer, tomatoes are on season, so take advantage of that. The juicier the tomatoes, the better the bruschetta will be!

It doesn’t matter neither how do you cut them, in some regions in Italy you will find that bruschetta al pomodoro is served with diced tomatoes, others with slices and others with just quartered cherry tomatoes. So is really up to you.

About The Oil

The first thing I learned here in Italy about cooking is that you can’t go wrong when using a good quality of Extra Virgin Olive Oil when making bruschetta al pomodoro.

Usually here in Italy, people keeps two kinds of olive oil at home: One cheap (about 6-7€ per 750ml bottle) and one expensive that ranges from 12- to 20€. The first is used to make dishes that requieres to cook on the stove and the second is to use a crudo (raw, without cooking or heating it), for example in salads like this tomato salad, bruschetta or just to drizzle over a bowl of soup (like ribollita).

How To Make Bruschetta al Pomodoro

Wash throughly tomatoes and cut them into small small cubes or into quarters if you use cherry tomatoes. Place them onto a bowl and add a bunch of hand-torn basil leaves. Season with salt and drizzle generously with Extra Virgin Olive Oil. Mix well and leave to rest for at least 15 minutes.

Mixing tomatoes on a bowl.

Cut the bread into half an inch (1.27cm) thick slices, drizzle with a bit of olive oil and toast on a hot griddle on both sides until it will have some nice char marks.

Rub each slice of bread with garlic and place on a serving plate. Top each slice of bread with the tomato mixture, pour with the tomato juices if there are some left on the bowl and serve immediately.

Notes

  • Keep it simple and use good quality ingredients. Specially the extra virgin olive oil.
  • Don’t cut basil with a knife, use your hands to tear the leaves into pieces. This will allow basil to remain fresh and with a nice bright color.
  • Rub garlic when bread is still warm from the grill, to make the aroma more outstanding.
  • Don’t forget to pour the remaining tomato juices over bruschetta, that’s where the flavor is!
Ingredients for bruschetta al pomodoro displayed on a marble surface.

HUNGRY FOR MORE? – Try those Italian appetizer recipes below:

Italian bruschetta al pomodoro.

Bruschetta al Pomodoro

This Bruschetta al Pomodoro is a staple in the Italian cuisine. An easy and delicious appetiser made with simple ingredients to deliver an outstanding dish!
PREP 10 minutes
COOK 5 minutes
TOTAL 15 minutes
No ratings yet
Print Pin Rate
Servings: 6

Ingredients 

  • 1 lb (450gr) Ripe Tomatoes (cut into small cubes)
  • 6 slices Artisan, crusty bread (0.5" (1.27cm) thick)
  • bunch of basil leaves
  • Extra Virgin Olive Oil (good quality)
  • 1 garlic clove (peeled)
  • Salt

Instructions

  • Place tomatoes onto a bowl and add a bunch of hand-torn basil leaves.
  • Season with salt and drizzle generously with Extra Virgin Olive Oil.
  • Mix well and leave to rest for 15 minutes.
  • Drizzle bread with a bit of olive oil and toast on a hot griddle on both sides until it will have some nice char marks.
  • Rub each slice of bread with garlic and place on a serving plate.
  • Top each slice of bread with the tomato mixture, pour with the tomato juices if there are some left on the bowl and serve immediately.

notes

  • Don’t cut basil with a knife, use your hands to tear the leaves into pieces. This will allow basil to remain fresh and with a nice bright color.
  • Rub garlic when bread is still warm from the grill, to make the aroma more outstanding.
  • Don’t forget to pour the remaining tomato juices over bruschetta, that’s where the flavor is!
  • You can also add freshly ground pepper if you want.
Nutrition
Calories: 175kcal
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

Did you try Bruschetta al Pomodoro recipe? please let me know if you liked it in the comments below, I’d love hearing from you! You can also FOLLOW THIS BLOG on INSTAGRAMFACEBOOKYOUTUBE and PINTEREST to see more delicious recipes.

This recipe was originally published in Spanish in September 2014. It has been translated in 2021 and updated with new photos.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating