Tomato Bruschetta Recipe (2024)

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

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

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!

To drain or not to drain the tomatoes is purely a matter of preference. Many Italians prefer that “il sugo” soaks into the bread, so they don’t drain. Either way, they let the salted tomatoes marinate with several whole cloves of garlic and some dried oregano. (The cloves are then discarded.)

I agree that acid is often needed, but prefer lemon juice's lighter flavor and color, which compliments the tomatoes without calling attention to itself. For the same reason, I recommend infusing the oil with chopped garlic instead of minced, then straining the garlic out after the oil cools (save the garlic for another use). This gives plenty of garlic flavor while letting the tomatoes take center stage. For visual flair, incorporate one orange/yellow-colored tomato into the mix. Eat poolside!

Add a slather of softened goat cheese to the toasted bread slice before falling the piling the bruschetta on. Delicious!

Such a great recipe. Draining the tomatoes so important; I think not doing that is where I've gone wrong in the past. The garlic infused olive oil was also great. I added some diced kalamata olives as well, which I definitely recommend.

I make this all the time. However, I serve it over hot pasta. Linguine alla Cecca:Drop tomatoes into pan of boiling water. Peel, seed and chop; place in a large bowl. Add olive oil, garlic clove (halved and crushed), basil, salt and red pepper. Let sit for at least 2 hours. Boil pasta, drain and toss with the tomatoes (remove garlic).

The strained juice makes really great Bloody Marys. (Or just straight up tomato juice. )

this is soooooo good oh my GOD

Perfect as is. The perfect summer food.

This is great! I didn't have any fresh basil, so I used 2 tsp dried basil and I added it to the olive oil at the same time as the garlic so I could pull put as much flavor as possible. I also added some ground pepper and a tbsp of red wine vinegar when I mixed everything together.

I'd let the tomatoes ripen whole overnight - I don't believe that the ethylene that allows for ripening will be present or effective once you dice up the fruit and put it in the fridge.

I followed the recipe and it was simple and delicious, but I think the amount of olive oil is excessive. I will scale back next time. This is wonderful by itself but I also made feta spread to layer on the crostini and then top with the tomatoes, which is an old Ina Garten technique. I processed feta and cream cheese (about 2 to 1) and added some of the olive oil strained from the tomatoes and my guests loved it.

Maybe not the main thing.

SO good. Bruschetta purists will scoff at the presence of garlic oil but I think it's a wonderful addition. Crispy garlic bits add lovely texture and bite. I always eat bruschetta with goat cheese and prosciutto. Have it with a glass of wine, open balcony, light breeze, setting sun. Genuinely made me feel connected to the universe.

Best bruschetta recipe I've come across so far. Even my teen son liked it. It seemed like the tomato to olive oil/garlic was slightly off, but I'll remember that for next time (more tomatoes). I splashed some balsamic on it before refrigerating. Definitely let this refrigerate for a bit before serving. I served with french bread brushed with olive oil and feta cheese.

Silly question, but, please share the best way to grill or toast the bread without drying it out?

Love this as a pasta sauce! Added balsamic vinegar and tossed it over angel hair pasta. My husband couldn’t get enough, and neither could I. A very earthy yet light pasta sauce.

Made with garden tomatoes.

Of all the bruschetta recipes I've tried (and I've tried many), this is absolutely my favorite!

This recipe is fantastic! I've made it five times. The second time I added almost a head of garlic (I love garlic) and it spoiled it. You really can add too much garlic to this bruschetta. Follow the recipe and it will turn out great!

Classic and delicious. Followed the recipe but add more garlic and basil to my tastes. Added a sprinkle of red pepper, because I like spicy food. Will make again.

Delicious as is. Balsamic reduction drizzle takes it to the next level!

I used half the olive oil and added 1/2 cup balsamic vinegar. Fabulous!

This is delicious! Had it with mozzarella and mimosas. Great the next day with eggs.

Skin, remove seeds from tomatoes (Dr. Gundry recommends "lectin" removal) -toxic elements of "nightshade" class.

Toast - spread with stracciatella - tomato bruschetta on top. OMG

OMG SO GOOD! After tasting I added a splash of balsamic vinegar, a light squeeze of lemon, some black pepper, and a bit of balsamic glaze. My husband, who is not much of a tomato eater, and kept saying he wouldn’t eat it while I was preparing it, LOVED it!

Has anyone tried to make the tomato mixture a day in advance?