Succotash
Farideh Sadeghin
76 ratings with an average rating of 4 out of 5 stars
76
35 minutes
Tomato Bruschetta
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
- 1teaspoon kosher salt
- 5tablespoons extra-virgin olive oil
- 2large garlic cloves, minced
- 8large basil leaves
- Grilled or toasted crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
197 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Step 2
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
- Step 3
Roll the basil leaves up and thinly slice crosswise.
- Step 4
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
Private Notes
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Cooking Notes
Bruman
Added a splash of balsamic vinegar before serving to give it depth and zing. Otherwise, a lovely and simple recipe.
Deborah
Don’t waste all that wonderful tomato juice! Add it to the garlic oil with perhaps a splash of vinegar. Essence of summer.
Fritsl Padgett
Delicious. I drank the tomato juice and entered the first realm of heaven. I'll use a little less salt next time so the juice is a tad less salty. Even just draining the tomatoes for 20 minutes made a huge difference. I reduced a little balsamic and drizzled on top for a little umami sweetness on the finished presentation. This is a summer staple!
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
To drain or not to drain the tomatoes is purely a matter of preference. Many Italians prefer that “il sugo” soaks into the bread, so they don’t drain. Either way, they let the salted tomatoes marinate with several whole cloves of garlic and some dried oregano. (The cloves are then discarded.)
Joe
I agree that acid is often needed, but prefer lemon juice's lighter flavor and color, which compliments the tomatoes without calling attention to itself. For the same reason, I recommend infusing the oil with chopped garlic instead of minced, then straining the garlic out after the oil cools (save the garlic for another use). This gives plenty of garlic flavor while letting the tomatoes take center stage. For visual flair, incorporate one orange/yellow-colored tomato into the mix. Eat poolside!
Allyson
Such a great recipe. Draining the tomatoes so important; I think not doing that is where I've gone wrong in the past. The garlic infused olive oil was also great. I added some diced kalamata olives as well, which I definitely recommend.
Jane
Add a slather of softened goat cheese to the toasted bread slice before falling the piling the bruschetta on. Delicious!
Figaro
I make this all the time. However, I serve it over hot pasta. Linguine alla Cecca: Drop tomatoes into pan of boiling water. Peel, seed and chop; place in a large bowl. Add olive oil, garlic clove (halved and crushed), basil, salt and red pepper. Let sit for at least 2 hours. Boil pasta, drain and toss with the tomatoes (remove garlic).
Kay Kay
The strained juice makes really great Bloody Marys. (Or just straight up tomato juice. )
lily
this is soooooo good oh my GOD
Nicole
Perfect as is. The perfect summer food.
Fritsl Padgett
I'd let the tomatoes ripen whole overnight - I don't believe that the ethylene that allows for ripening will be present or effective once you dice up the fruit and put it in the fridge.
Jody
This is great! I didn't have any fresh basil, so I used 2 tsp dried basil and I added it to the olive oil at the same time as the garlic so I could pull put as much flavor as possible. I also added some ground pepper and a tbsp of red wine vinegar when I mixed everything together.
CJR
I followed the recipe and it was simple and delicious, but I think the amount of olive oil is excessive. I will scale back next time. This is wonderful by itself but I also made feta spread to layer on the crostini and then top with the tomatoes, which is an old Ina Garten technique. I processed feta and cream cheese (about 2 to 1) and added some of the olive oil strained from the tomatoes and my guests loved it.
Richard
Maybe not the main thing.
Martha
Yummy. Followed commenters’ advice and added Ina Garten’s Whipped Feta. Big hit at party.
La
Made homemade baguettes. I took the seeds out of the tomatoes – regular tomatoes because tomatoes are not yet in season here in the Midwest. I used the tip to infuse the oil with garlic and then drain the chopped garlic before spreading the infused olive oil on the side of the bread facing the pan before I pre-toasted the rounds in the oven. Added drops of balsamic glaze on top of each toast at the very end after I placed the basil. Big success!
Kristen
I often add toasted walnuts, capers and balsamic. Sooooo good!
Gail Kelleher
Bruschetta is my favorite summer food! We never drain the tomatoes, and we always melt a slice of fresh mozzarella cheese before adding the tomato mixture..
kswl
Drain and chop a quarter cup of oil packed sun dried tomatoes to this recipe to make it sing with a depth of flavor unobtainable any other way.
Max Alexander, Rome, Italy
Adding ricotta is indeed a common Italian variation, as other readers have noted. But given the difficulty of finding real ricotta in the U.S. (those grocery store tubs are literally not ricotta, nor is the NYT recipe), it's better if you can find real burrata. Adding vinegar of any type would raise eyebrows.
David
I diced a jalapeño and let it sit in the catch bowl of the salted tomatoes then added to the mixture with the oil. Added a nice spiciness while still maintaining the tomato as the star of this simple dish.
Vicki
One of my go to appetizers and it’s always a big hit. I agree with other commenters, don’t waste the juice from the tomatoes and add a splash of balsamic vinegar. I often add finely chop red onion as well. As a Jersey Girl I’m very fussy about tomatoes. I use only ripe tomatoes off the vine in the summer or grape tomatoes in winter.
Leonie
Broiled the bruschetta on highest heat for 5 minutes, very delicious and slightly warm. Soft inside, crispy outside.
CZ
SO good. Bruschetta purists will scoff at the presence of garlic oil but I think it's a wonderful addition. Crispy garlic bits add lovely texture and bite. I always eat bruschetta with goat cheese and prosciutto. Have it with a glass of wine, open balcony, light breeze, setting sun. Genuinely made me feel connected to the universe.
Jen
Best bruschetta recipe I've come across so far. Even my teen son liked it. It seemed like the tomato to olive oil/garlic was slightly off, but I'll remember that for next time (more tomatoes). I splashed some balsamic on it before refrigerating. Definitely let this refrigerate for a bit before serving. I served with french bread brushed with olive oil and feta cheese.
Anon
Silly question, but, please share the best way to grill or toast the bread without drying it out?
Marsha
Love this as a pasta sauce! Added balsamic vinegar and tossed it over angel hair pasta. My husband couldn’t get enough, and neither could I. A very earthy yet light pasta sauce.
Sharon
Made with garden tomatoes.
Judy
Of all the bruschetta recipes I've tried (and I've tried many), this is absolutely my favorite!
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