Tomato Bruschetta Recipe

If using fresh tomatoes: blanch in boiling water 30–60 seconds, transfer to ice water, peel, core and roughly chop to yield about 400 g. If using canned crushed tomatoes, measure 400 g and proceed.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced onion and cook, stirring, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in the tomato paste and cook 30 seconds to deepen flavor.

Add the tomatoes, dried oregano, red pepper flakes, sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes until slightly thickened. Stir occasionally.

Taste and adjust seasoning. Remove from heat and stir in torn basil leaves. Let cool slightly while preparing bread.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Slice the ciabatta loaf widthwise into 1/2-inch (about 1.25 cm) thick slices. You should get about 10–12 slices depending on the loaf size.

Brush both sides of each slice lightly with the 3 tablespoons of extra-virgin olive oil. Place slices cut-side up on the prepared baking sheet in a single layer.

Toast the bread in the preheated oven for 6–8 minutes, until edges are golden and surface is just crisp. Remove from oven and immediately rub the cut side of each slice with the halved garlic cloves to impart a subtle garlic flavor.

Spread about 1–1.5 tablespoons of the prepared tomato sauce evenly over each toast (use more for saucier preference). Leave a small border at the edges to prevent sogginess.

Top each sauced slice with 1–2 slices (or ~20 g) of fresh mozzarella. Sprinkle each slice with a pinch of grated parmesan and a small crack of black pepper and a light pinch of kosher salt.

Return the assembled slices to the oven and bake at 425°F (220°C) for 6–9 minutes, until the mozzarella melts and just begins to bubble and edges of the bread are crisp. For a lightly browned top, switch to broil on high for 30–60 seconds watching closely to avoid burning.

Remove from oven. Garnish each piece with torn fresh basil leaves and, if desired, drizzle a scant 1/4 teaspoon balsamic glaze over each slice. Serve immediately.

Arrange bruschetta on a platter. Serve warm so cheese is gooey and bread remains slightly crisp. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness.