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(3,643)
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
3,643 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!

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.

Nancy E

The hit of the party. I used heirlooms in prime ripening time. I grated the garlic, but next time I’ll try chopping it, just to try. I left the tomatoes to drain for longer than 2 hours, and it was perfect when I added the olive oil. What a keeper.

Jeanie

I’ve been making this exactly like this for decades. Doesn’t get any better than this. Serve on a good rustic olive bread, grilled

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