Light bites

Bruschetta al Pomodoro

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.

Tomato bruschetta sitting on a wooden surface with garlic, tomato and basil in the back ground

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.

A close up of chopped fresh tomatoes on toasted garlic bread sitting on a wooden board

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.

Three slices bruschetta al pomodoro - of char grilled crusty bread with chopped fresh tomatoes on top sitting on a wooden surface

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Bruschetta al pomodoro - classic Italian tomato bruschetta recipe made with ripe, juicy tomatoes, fresh basil and extra virgin olive oil. Served on char grilled, garlic toasts, this one is always a winner! Inside the rustic kitchen
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5 from 7 votes

Bruschetta al pomodoro

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!
Course Appetizer
Cuisine Italian
Keyword Italian bruschetta al pomodoro, tomato bruschetta
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 122kcal
Author Emily Kemp

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Bruschetta al pomodoro
Amount Per Serving
Calories 122
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • 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 oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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8 Comments

  • Reply
    Kathryn @ FoodieGirlChicago
    August 19, 2017 at 3:36 pm

    Such a great way to use up summer tomatoes!

  • Reply
    Maria
    August 6, 2017 at 6:01 pm

    Definitely one of my go-to appetizers especially in the summer when fresh local produce is so readily available.
    Great post Emily 🙂

  • Reply
    Jacqueline Meldrum
    August 6, 2017 at 4:55 pm

    I love this, but I make it the way my Spanish friend makes it. I top the garlic rubbed toast with grated tomatoes that are mixed with olive oil and dried oregano. It is mouthwateringly good.

  • Reply
    Lisa | Garlic & Zest
    August 6, 2017 at 2:57 pm

    Definitely one of the best ways to showcase summer tomatoes. I like to grill my bread and love how you rub it with garlic for an extra vampire-shooing touch!

  • Reply
    Julia
    August 6, 2017 at 2:07 pm

    The bruschetta looks perfect! My mouth is watering by looking at the pictures. Looks like I am going to make some tonight!

  • Reply
    Bintu - Recipes From A Pantry
    August 6, 2017 at 1:57 pm

    One of my favourite recipes, lots of lovely tomatoes on crusty bread. So good for you too

  • Reply
    David @ Cooking Chat
    August 6, 2017 at 1:29 pm

    A classic — so good with the fresh summer tomatoes!

  • Leave a Reply

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