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Bruschetta al pomodoro – classic Italian tomato bruschetta made with ripe, juicy tomatoes, fresh basil and extra virgin olive oil. Served on char grilled, garlic toasts, this one is always a winner!
Bruschetta al pomodoro is the best way to use up all those ripe summer tomatoes. I love using ripe plum tomatoes for this recipe, they’re juicy, deep red and full of flavour. A good olive oil is a must and rustic crusty bread make all the difference. This classic appetizer will never let you down if you choose the best, highest quality ingredients you can get your hands on.
When I was younger I was kinda addicted to bruschetta al pomodoro. Whenever we went to an Italian restaurant for dinner it was always the first choice for me. At weekends, when I wasn’t at school, that’s what I made for lunch every single time!
It was my absolute favourite thing to eat and I’m pretty sure it’s what got me so interested in Italian cooking. To me, it resembles so much about Italian cuisine. It’s got so much flavour yet it’s so incredibly simple, it’s rustic honest food and exactly what Italian food is all about. Nothing fancy, nothing complicated, let the quality ingredients speak for themselves.
How to make Italian tomato bruschetta
You can toast your bread under a grill or like I how to do it, on a hot griddle pan. Drizzle large slices of crusty white bread with a little olive oil and place on a hot griddle until toasted on each side. The toast should have nice char marks on each side that give a wonderful flavour.
Use high quality, ripe plum tomatoes and chop them into small cubes. Add them to a bowl with some finely chopped fresh basil, olive oil and a pinch of salt and pepper.
When the toast is still hot rub one side with a clove of garlic making sure to go all the way out to the edges. Arrange on a serving plate and top with the chopped tomatoes. Serve.
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Bruschetta al pomodoro
- large slices crusty white bread
- 4 large ripe plum tomatoes
- 1 clove garlic
- 1 small bunch basil
- 1 tbsp extra virgin olive oil (good quality)
- salt and pepper to season
- Preheat a hot griddle pan. Drizzle a little olive oil on each side of the bread and toast on each side. Once toasted, rub one side of each toast with a clove of garlic.
- Meanwhile, chop the tomato into small sized cubes and add to a bowl. Finely chop the basil and add to the tomato with a pinch of salt and pepper. Add around 1/2 tbsp of olive oil and mix together.
- Arrange the toasts on a serving plate and top with the chopped tomatoes, serve.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here