I often prepare this Italian Bruschetta recipe because its bright blend of ripe tomatoes, red onion and garlic never fails to impress me. Fresh basil with a drizzle of extra virgin olive oil add the perfect finishing touch. I place the mixture on crusty Italian bread for a satisfying bite.

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I first tried this Italian Bruschetta Al Pomodoro recipe when I wanted something fresh and fast for a family lunch. I love how simple it is using only a few basic ingredients like 6 medium ripe tomatoes that I seed and chop, a small red onion finely diced, and 3 garlic cloves minced for that extra punch of flavor.

I also toss in 1/4 cup of fresh basil leaves that I roughly chop and mix it all with 3 tablespoons of extra virgin olive oil. A little salt and freshly ground black pepper tie everything together.

I like to rub an extra clove of garlic on crusty Italian bread slices before I pile on the tomato mix. This recipe totally nails that easy mom’s day lunch vibe and works well as an appetizer or part of an Italian antipasto.

I hope you give it a try and fall in love with its fresh, bold taste as I did.

Why I Like this Recipe

1. I love how the fresh tomatoes, garlic and basil all come together to create a really bright and delicious flavor that reminds me of summer every time i eat it
2. I like that the recipe is super simple even when im in a rush i can throw it together and still have something that tastes amazing
3. I enjoy the extra garlic on the toasted bread because it gives the dish a bold kick and a crunchy texture that makes every bite fun
4. I appreciate that even though its basic there is plenty of room to tweak it to my own tastes and that makes it feel special and personal every time i make it

Ingredients

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Tomatoes offer juicy sweetness, fiber, and antioxidants that boost flavor and wellness.
Red onions add a mild sharpness, vitamins, and a crunchy texture to balance flavors.
Garlic provides a bold flavor, heart benefits, and natural antibiotic properties enhancing the dish.
Basil leaves bring fresh, peppery hints along with antioxidants and aromatic notes.
Extra virgin olive oil is a healthy fat that adds smooth, fruity richness to dishes.
Salt and pepper season perfectly, adding essential minerals and a balanced, savory taste.
Crusty Italian bread contributes satisfying carbohydrates and a robust crunch with every bite.
An extra garlic clove, optional for rubbing, amplifies aroma on toasted bread.

Ingredient Quantities

6 medium ripe tomatoes, seeded and chopped

1 small red onion, finely chopped

3 garlic cloves, minced (you can use an extra clove to rub on the bread if you like)

1/4 cup fresh basil leaves, roughly chopped

3 tablespoons extra virgin olive oil

Salt to taste

Freshly ground black pepper to taste

1 loaf crusty Italian bread, sliced about 1/2 inch thick

How to Make this

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1. Preheat your oven broiler or a grill pan on high heat.

2. In a large bowl, combine the chopped tomatoes, finely chopped red onion, minced garlic, and roughly chopped basil.

3. Drizzle 3 tablespoons of extra virgin olive oil into the bowl and mix everything together. Season with salt and freshly ground black pepper.

4. Let the tomato mixture sit for about 10 minutes so all the flavors can blend nicely.

5. Slice the loaf of crusty Italian bread into 1/2 inch thick slices.

6. Place the bread slices on a baking sheet and toast them under the broiler or on the grill until they get golden and a bit crispy on the edges. Watch them carefully cause they can burn fast.

7. If you like an extra garlic kick, take one more garlic clove and gently rub it on the warm toasted bread.

8. Spoon a generous amount of the tomato mixture onto each slice.

9. Serve immediately and enjoy your delicious Italian Bruschetta Al Pomodoro!

Equipment Needed

1. Oven with broiler or a grill pan set for high heat
2. Large mixing bowl
3. Cutting board
4. Chef knife for chopping the tomatoes, onion, garlic and basil
5. Baking sheet for toasting the bread slices
6. Spoon for stirring and serving the tomato mixture

FAQ

Q: Can I use canned tomatoes instead of fresh ones?

A: Yes, you can but make sure to drain them really well cause extra liquid can make your bruschetta soggy.

Q: How do I tell if a tomato is ripe enough for this dish?

A: Look for tomatoes that are firm but give a little when you press them and have a vibrant red color. Overripe ones might be too soft and mushy.

Q: Can I add extra flavors to the bruschetta?

A: Absolutely, you can sprinkle in some red pepper flakes or a splash of balsamic vinegar for an extra kick if you like.

Q: How should I toast the bread for the best crunch?

A: Toast your bread just until it gets crispy on the edges. It should be firm enough to hold the tomato topping without going soggy.

Q: Can I prepare the topping ahead of time?

A: Sure, you can mix all the tomato, onion, garlic, basil and oil a couple of hours before but its better to add salt, pepper and even a quick toast to the bread right before serving so it stays fresh.

Italian Bruschetta Al Pomodoro Recipe Substitutions and Variations

If you can’t get the perfect tomatoes, cherry tomatoes can work pretty well – just chop them up and remember they might be a bit sweeter.
If red onions aren’t doing it for you, try using a few shallots instead. They cook a little faster and give a milder kick.
Out of fresh basil? No worries, a small bunch of arugula or even a mellow mix of parsley can add that green freshness.
If extra virgin olive oil isn’t available, a light olive oil can step in. It might lack a bit of the robust flavor but still gets the job done.
When your local Italian bread is out, try slicing up a French baguette or a sourdough. They both offer a great crunchy base for your bruschetta.

Pro Tips

1. Make sure you use really ripe tomatoes and remove most of the seeds since they can make your bruschetta a bit watery.
2. Keep an eye on your bread when it’s under the broiler or grill because it can burn soo fast if you’re not watching it.
3. If you love garlic, go ahead and rub an extra clove on your warm bread but be careful cuz too much can take over the whole dish.
4. Letting the tomato mix sit for about 10 minutes really helps all the flavors blend together, so don’t rush that step.

Italian Bruschetta Al Pomodoro Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

145

kcal

Equipment: 1. Oven with broiler or a grill pan set for high heat
2. Large mixing bowl
3. Cutting board
4. Chef knife for chopping the tomatoes, onion, garlic and basil
5. Baking sheet for toasting the bread slices
6. Spoon for stirring and serving the tomato mixture

Ingredients

6 medium ripe tomatoes, seeded and chopped
1 small red onion, finely chopped
3 garlic cloves, minced (you can use an extra clove to rub on the bread if you like)
1/4 cup fresh basil leaves, roughly chopped
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1 loaf crusty Italian bread, sliced about 1/2 inch thick

Directions

Preheat your oven broiler or a grill pan on high heat.
In a large bowl, combine the chopped tomatoes, finely chopped red onion, minced garlic, and roughly chopped basil.
Drizzle 3 tablespoons of extra virgin olive oil into the bowl and mix everything together. Season with salt and freshly ground black pepper.
Let the tomato mixture sit for about 10 minutes so all the flavors can blend nicely.
Slice the loaf of crusty Italian bread into 1/2 inch thick slices.
Place the bread slices on a baking sheet and toast them under the broiler or on the grill until they get golden and a bit crispy on the edges. Watch them carefully cause they can burn fast.
If you like an extra garlic kick, take one more garlic clove and gently rub it on the warm toasted bread.
Spoon a generous amount of the tomato mixture onto each slice.
Serve immediately and enjoy your delicious Italian Bruschetta Al Pomodoro!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.