Posted on Jul 21, 2022 by Eli Crain
Tags: recipes vegetarian tomatoes

I think the most beautiful aspect of bruschetta is that you don't really need a recipe to make something delicious. Taste as you go. Let the mixture sit for a few minutes, then taste again. Here is a recipe to use as a loose map on your personal bruschetta making journey!


  • 1 lb ripe tomatoes, any variety or combo of varieties, diced
  • 1 tsp kosher salt
  • 5 Tbsp olive oil
  • 2 large garlic cloves, minced
  • 8 large basil leaves
  • 1 tsp of balsamic vinegar
  • pinch of sugar
  • Grilled or toasted crusty bread, for serving


  1. Core and dice tomatoes, then transfer to a colander in the sink. Salt the tomatoes and let drain for a few minutes or up to 2 hours.
  2. In a small pan, warm olive oil and garlic over low heat until the garlic is fragrant and soft. 3-5 minutes. Let cool.
  3. Chiffonade the basil: roll up the basil leaves and thinly slice into ribbons.
  4. Once the oil is cooled combine it with the tomatoes, basil, balsamic and sugar in a medium bowl. Season with salt and pepper to taste.
  5. Serve over toasted bread.

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