Tomato Bruschetta

By Ali Slagle

Published June 6, 2019

  • Jenny Huang for The New York Times. Food Stylist: Barrett. Washburne
Media 1 of 1
Total Time
15 minutes
Rating
5(3,708)
Comments
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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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

47 grams carbs; 419 calories; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 4 grams fiber; 456 milligrams sodium; 11 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Roll the basil leaves up and thinly slice crosswise.

  4. 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.

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Ratings

5 out of 5
3,708 user ratings
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Comments

Bruman

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

Deborah

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

Fritsl Padgett

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!

Allen Levenson

The bruschetta was delicious. As several suggested, I added a little diced red onion and some balsamic glaze drizzled at the end. I also added some small pieces of mozzarella on about half the pieces (and those were the ones first eaten!). I also had about 2 tables spoons of the tomato mixture left so I added it to the juice which I saved as many suggested. It was delicious. Half tomato juice half gazpacho. Great, simple recipe.

S

Good recipe. Agree with others who suggested smashing the garlic in the oil instead of mincing. I also added two pieces of lemon peel to the oil and then finely diced that and added it to the bruschetta to brighten it up. Recommend reserving the tomato water to add acid later if you have leftovers. I thought 4 tbsp of olive oil was more than enough. I also recommend a little more basil. I let the tomatoes drain in the salt about 3 hours.

Jon

I use this recipe as a guide and then add extra garlic or basil as I have or possibly add in some black pepper to finish it off. It's always a winner.

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