Bruschetta al Pomodoro is a classic Italian Tomato Bruschetta recipe that combines juicy, ripe tomatoes, fresh basil, onion, garlic, and extra virgin olive oil on toasted bread. It's easy and perfect for a summer appetizer or side!
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The best way to use ripe summer tomatoes is to make this delicious Bruschetta al Pomodoro (Tomato Basil Bruschetta). Like most Italian food, it's a simple recipe that only needs a few fresh, high-quality ingredients to make a tasty appetizer or snack.
If you love bruschetta, you must also try this Pesto Bruschetta. Both are incredibly fulfilling, simple, and easy to make!
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What is Bruschetta al Pomodoro?
Bruschetta is a popular Italian appetizer (antipasto) and pronounced as BRUSKETTA (broo-SKET-tah), with the "ch" pronounced as a "k" in Italian.
Bruschetta comes from the Italian word "bruscare," which means "to toast" in association with the bread.
"Pomodoro" is the Italian word for "tomato," so "Bruschetta al Pomodoro" literally means "toasted bread with tomatoes"
It is also known as Classic Bruschetta, Italian Bruschetta, Tomato Bruschetta, or Tomato Basil Bruschetta.
For the authentic Italian Bruschetta, the grilled bread is rubbed with garlic before topping it with a Pomodoro mixture of chopped ripe, juicy plum tomatoes, fresh basil, extra virgin olive oil, salt, and pepper.
In addition, I prefer to add some finely chopped onion, freshly minced garlic, and dry oregano to the tomato topping mixture for more flavor and texture.
Bruschetta al Pomodoro is a simple recipe popular in Italy and worldwide due to its fresh ingredients and vibrant flavors. Crispbread, juicy tomatoes, and aromatic basil combine to make a delicious and simple summer appetizer.
Recipe Ingredients
Ripe tomatoes: Use ripe, juicy tomatoes like Roma, cherry tomatoes or Heirloom tomatoes. They provide a sweet, tangy base that's full of flavor.
Onion: Adding onions to bruschetta is a matter of individual preference. I prefer to add finely chopped red onions, which add great flavor and crunch. You can opt for white or yellow onions for a mild flavor or leave the onion out if the taste of raw onion is too strong for you.
Garlic: Use freshly minced garlic for the tomato mixture (a little goes a long way). Jarred garlic doesn't give the same flavor.
Fresh Basil: Use fresh basil leaves, about a good handful, and tear or chiffonade them for the best flavor release.
Bread: I've used French bread loaf, but any crusty white bread of choice, such as Italian, ciabatta, sourdough, or Baguette, can be used. It provides the perfect crunchy base for the juicy tomato mixture when toasted.
Extra Virgin Olive Oil: Use good-quality extra virgin olive oil. It adds richness and depth, enhancing the flavors of the tomatoes and basil.
Seasoning: I season the tomato mixture with sea salt, freshly cracked black pepper, and dry oregano (optional).
How to Make Bruschetta Al Pomodoro (Stepwise Photos)
Prep work:
Chop your tomatoes into small pieces (cubes). For Roma tomatoes, cut the end off, then cut the tomato in half and then each half into quarters. Scoop the seeds with a spoon, and then cut into dice. This will ensure you get small, evenly shaped-tomatoes. Removing seeds is optional but recommended, as it prevents the bruschetta from becoming soggy.
Cut the onion half from the root to the tip, but don't cut off the root. Thinly slice it (follow the onion lines) and then chop finely.
Remove the basil leaves from the stems. Stack the leaves on top of each other, roll the leaves into a tight log, and slice the log into thin ribbons.
Prepare the tomato topping:
1 - Add chopped tomatoes, onion,basil, one garlic clove (minced) to the mixing bowl and season with salt and pepper.
2 - Drizzle 2 tablespoons olive oil and stir to combine. Cover and let it stand for 10-15 mins. The bruschetta topping is ready; set it aside and prepare the bread now.
Prepare the bread:
3 - Slice the bread into ½-inch thick slices and lightly brush both sides (using a pastry brush) with olive oil.
You can grill or toast the bread on the stovetop, in the oven or in the Air fryer.
To toast using a griddle (on the stovetop): Heat a skillet, griddle, or grill pan on medium heat. Place the bread slices in a single layer and toast on medium-high heat until golden and crisp (develop grill marks). Flip and toast the other side, too, about 5 minutes on each side.
To toast using the oven: Preheat the oven to 425° F and place the bread on the prepared baking tray in a single layer. Bake for about 8-10 mins or until slightly golden and crusty.
To toast in the air fryer: Air fry at 400 degrees for 3-5 minutes or until toast is as golden.
4 - Once the bread is toasted, remove it to a cooling rack (this prevents it from getting soggy). For additional garlic flavor, rub a clove of garlic on the crispy surface of the grilled slices. If they've been grilled perfectly, the garlic will quickly wear down, like rubbing it on sandpaper.
Store the bread and tomato mixture separately until ready to serve, as tomato-topped bread will soften over time.
Serving Suggestion
Assemble the Bruschetta: Just before serving, use a slotted spoon to add the tomato mixture to each slice of bread. Make sure each piece is well-covered with the tomato basil mixture. Top it with tomato juice. Sprinkle with a pinch of sea salt and freshly cracked black pepper. Drizzle good olive oil or balsamic glaze on top, if desired, and serve immediately.
Alternatively, you can serve the bruschetta unassembled if you are making this for a party. Arrange the toasted bread on the serving plate with a bowl of tomato-bruschetta mixture on the side for everyone to top their own. This way, everyone gets a bite of the crusty bread, not soggy.
Enjoy your Bruschetta al Pomodoro as a delicious appetizer or side dish!
Recipe Tips
Use fresh ingredients: Opt for ripe, juicy tomatoes and fresh basil for the most vibrant flavor.
Quality olive oil: A good extra virgin olive oil will enhance your bruschetta's richness and overall taste.
Toast the Bread Well: Ensure the bread is golden and crisp, then place it on a cooling rack to prevent it from getting soggy from its heat.
Season generously. Don't skimp on salt and pepper; they help bring out the tomatoes' natural sweetness.
Spicy Kick: add a pinch of red pepper flakes or finely chopped fresh chili to the mixture.
Serve immediately: Bruschetta is best enjoyed fresh. Assemble just before serving to keep the bread crisp and the flavors bright.
Customize Your Toppings: For a tangy twist, add balsamic vinegar or balsamic glaze. For herby flavor, drizzle pesto sauce. If you prefer cheesy, sprinkle on some grated Parmesan cheese or add fresh mozzarella slices or small mozzarella balls to the tomato mixture. Avocado can be added, too, for a creamy twist.
Frequently asked questions
You can prepare and refrigerate the tomato topping mixture a day before. The flavors marry and taste delicious. Make the toast a couple of hours beforehand; however, assemble the bruschetta just before serving to keep the bread from getting soggy.
You can toast the bread in advance, and it's really up to one's preference. I prefer bruschetta served with fresh, warm, toasted bread that is crusty on the outside and still chewy inside and soaks up the flavors from the toppings.
To keep bruschetta from getting soggy, add the toppings just before serving.
Yes! You can add ingredients like mozzarella, olives, avocado, or capers to enhance the flavor.
The difference is simple: Bruschetta is the singular term, while Bruschette refers to the plural form in Italian.
More Fresh Tomato Recipes
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Recipe Card
Bruschetta Al Pomodoro (Tomato Basil Bruschetta)
Ingredients
- 4 medium Roma tomatoes (2 cups chopped after deseeding)
- ¼ cup red onion finely chopped
- 10-15 fresh basil leaves chopped
- 2 cloves garlic divided
- 1 teaspoon sea salt adjust to taste, plus more for serving
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon dry oregano
- ½ baguette (french bread) 12 slices
- 4 tablespoons extra virgin olive oil divided
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Instructions
Prep work:
- Chop your tomatoes into small pieces (cubes). Cut the end off, then cut the tomato in half and each half into quarters. Scoop the seeds with a spoon, and then cut into dice (even size). Gives 2 cups chopped.
- Cut the onion half (keep the root), thinly slice it (follow the onion lines) and then chop it finely.
- Remove the basil leaves from the stems. Stack the leaves on top of each other, roll the leaves into a tight log, and slice the log into thin ribbons.
For the tomato topping:
- Add chopped tomatoes, basil, onion, one garlic clove (minced), to the mixing bowl and season with salt and pepper.
- Drizzle 2 tablespoons of olive oil and stir to combine. Set the mixture aside to marinate while you work on the bread.
For the Bruschetta:
- Slice the bread into ½-inch thick slices and lightly brush both sides (using a pastry brush) with olive oil.
- Heat a skillet, griddle, or grill pan on medium heat. Place the bread slices in a single layer and toast on medium-high heat until golden and crisp (develop grill marks). Flip and toast the other side, too, about 5 minutes on each side.
- You can grill or toast the bread in the oven or in the air fryer.Preheat the oven to 425° F and place the bread on the prepared baking tray in a single layer. Bake for about 8-10 mins or until slightly golden and crusty Or Air fry at 400 degrees for 3-5 minutes or until toast is as golden.
- Once the bread is toasted, remove it to a cooling rack (this prevents it from getting soggy). While bread is still warm, rub a garlic clove on each slice of the crispy bread.
To serve
- Spoon the tomato mixture on each slice of toasted bread. Top it with juice from the tomato mixture. Sprinkle with a pinch of sea salt and freshly cracked black pepper. Drizzle good olive oil or balsamic glaze on top, if desired, and serve immediately.
Video
Notes
Nutrition
Update Notes: This post was originally published on Jan 17, 2013, but it was republished with a video in September 2024.
Rita Bose says
The bruschetta looks delicious Shweta!! Thanx for sharing!!
Sangeetha says
love this anytime, refreshing n delicious bruschetta...neatly presented!