Bruschetta al pomodoro is extremely simple to make, though it requires the best tomatoes of the season: sweet, juicy, and sun-ripened.
Use different types of tomatoes to add more nuances of flavor to your bruschetta. Try fleshy tomatoes like steak tomatoes, my absolute favorites, but San Marzano would work as well. Browse your farmers market stalls for different colors and varieties, searching for heirloom gems or the sweetest cherry tomatoes, in shades of red, orange, and yellow.
Basil leaves, a crushed clove of garlic, and some dried oregano will provide the finishing touches.
We make these bruschette al pomodoro often, whether for an aperitivo with friends, to add some substance to an easy dinner, or even as a full meal in an of itself, topped with some torn pieces of buffalo mozzarella.
Make the tomato topping well in advance, allowing a few hours for all the flavors to meld before serving.
Makes 4 bruschette
- 1 pound ripe tomatoes
- Freshly ground black pepper
- Extra virgin olive oil
- 1 clove garlic
- Dried oregano
- Fresh basil leaves
- 4 slices Tuscan bread or sourdough country bread, slightly toasted
Rinse the tomatoes, cut them open and remove the seeds, then dice them. If you chose cherry tomatoes, just cut them in half. Collect all the tomatoes in a large bowl.
Season the tomatoes with salt, freshly ground black pepper, a good pinch of dried oregano, and a generous drizzle of extra-virgin olive oil. Add a crushed clove of garlic and a few basil leaves. Cover with cling film and stash in the fridge for a few hours.
When you’re almost ready to bring them to the table, spoon the diced tomatoes, with some of their liquid, onto slices of toasted bread. Drizzle with more extra-virgin olive oil.
If you want the bread to be slightly soaked by the tomato juices, wait at least half an hour before serving them; otherwise, enjoy them freshly made.