Tomato Bruschetta

By Ali Slagle

Tomato Bruschetta
Jenny Huang for The New York Times. Food Stylist: Barrett. Washburne
Total Time
15 minutes
Rating
5(3,439)
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
  • 1pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
  • 1teaspoon kosher salt
  • 5tablespoons extra-virgin olive oil
  • 2large garlic cloves, minced
  • 8large basil leaves
  • Grilled or toasted crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

197 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 119 milligrams sodium

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
3,439 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!

Peter

Most people mispronouce it. It's brew sketta. not brewshetta. just my unasked for 2 cents.

Kari

I added 1/4 Cup of red onion and 1/2 TSP Maldon salt to give it a bit more pop.

DB

Good but needs tweaks! What I did: Added a little lemon juice to taste Only used 4tb of oil Doubled the basil and the garlic Added in half the basil before resting overnight, then two cloves of fresh grated garlic and the rest of the basil right before serving

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