Bruschetta Pomodoro (v) Recipe

Prepare tomatoes

Core and halve the tomatoes, then finely chop so you have about 4 cups of diced tomato. Place the chopped tomatoes in a medium mixing bowl and gently press with the back of a spoon to release some juices but avoid turning into a puree.

Combine flavors

Add 4 tablespoons extra-virgin olive oil, minced garlic, red wine vinegar, chiffonade basil leaves, and the optional diced red onion or shallot to the bowl with tomatoes. Stir gently to combine.

Season and marinate

Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Let the tomato mixture rest at room temperature for at least 15 minutes (up to 30 minutes) to allow flavors to meld. If the tomatoes release a lot of liquid and you prefer a firmer topping, gently drain off up to 2 tablespoons of excess juice before assembling.

Preheat and prepare slices

Preheat oven to 425°F (220°C) or preheat a grill pan. Arrange the bread slices in a single layer on a baking sheet. Brush the top side lightly with 2 tablespoons extra-virgin olive oil.

Toast

Bake in the preheated oven for 6–8 minutes, turning once, until golden and crisp. Alternatively, toast on a hot grill pan 1–2 minutes per side until nicely charred and crisp. Remove from oven or pan.

Garlic rub

While the warm toasts are still hot, rub the cut side of 1 garlic clove over each slice to impart a mild garlic flavor.

Finish and serve

Spoon a generous tablespoon (or more) of the marinated tomato mixture onto each toasted slice just before serving so the bread remains crisp. Drizzle a little extra-virgin olive oil over the assembled bruschetta and sprinkle with a pinch of flaked sea salt if using. Garnish with a small torn basil leaf per slice, if desired. Serve immediately.