Tomato Bruschetta

This classic Italian dish features toasty bread piled high with juicy tomatoes, sweet basil, and garlic-infused olive oil.

Course Appetizer, Side Dish

Cuisine American, Italian

Diet Vegetarian

Keyword bruschetta, fresh tomatoes, summer recipe, summer tomato recipe, tomato bruschetta

Prep Time 10

Cook Time 10

Resting Time 2

Total Time 2 20

Servings

Calories 222kcal

1 1/4 pounds plum Roma tomatoes, about 4 to 5 large
1 teaspoon kosher salt
5 tablespoons extra virgin olive oil
2 large garlic cloves or 3 to 4 small cloves, minced
8 large basil leaves or 10 medium leaves
Bread of choice I used a sourdough baguette, cut into 1/2-inch thick slices, toasted or grilled

Halve the tomatoes lengthwise and remove/discard the seeds (using a spoon makes quick work of this process). Dice the tomatoes and transfer them to a colander. Add the salt and toss gently to coat. Place the colander in bowl. Let stand for 1 1/2 to 2 hours.
Meanwhile, in a small saucepan, combine the olive oil and minced garlic. Set the pan over low heat and warm for 8 to 10 minutes, until the garlic is soft and fragrant. Do not brown the garlic. Set aside to cool.
Stack the basil leaves on top of each other and roll up tightly into a log. Using a sharp knife, slice the log crosswise into very thin ribbons.
Transfer the drained tomatoes to a medium bowl. Add the cooled olive oil and basil and toss gently to combine. Let stand for at least 30 minutes.
Spoon the tomato topping on the toasted bread and serve immediately.
Store leftover tomato topping in the fridge for up to 3 days (store the bread separately).