Bruschetta al Pomodoro | Tomato Bruschetta

Bread, tomato and olive oil, a classic combination.


Just as I finished saying to a friend that I did not like raw tomatoes, I realise that I love raw tomatoes. What I do not like are those limp wedges of tomatoes that sit on top of limp greens in a salad that has been left too long in the heat. Or soggy tomato sandwiches. People! Will you ever learn to look after your food!

So, I confess. I L O V E raw tomatoes. But you can keep the wilted greens with wilted tomato salad.

There is a thing about Autumn and tomatoes, I am now realising. Sometimes these things are in your consciousness, but far far down below, and it takes something to prod us to dredge the depths of the fourth dimension of consciousness and bring to the surface something we have always known.

I L O V E Autumn tomatoes. I love them cooked and I love them raw, maybe with a little sugar because they are past their sweetness peak. But they are still high in taste and delicious in eating.

Just right for Autumn (and Spring)

So, today, after some wet and windy weather, it is warmish again. Let’s pile those luscious tomatoes onto bread, sprinkle with some good oil and salt, pour some beautiful Australian white wine, and call it lunch for two.

If you want to make some home-made bread (highly recommended), you can try a no-knead, 1-hour focaccia, all-day focaccia or some Tuscan Prato bread.

Bruschetta al Pomodoro

Cuisine: Italian
Prep time: 5 minsCooking time: 0 mins
Serves: 2 – 3 people, depending how you use it

6 medium juicy tomatoes
6 basil leaves, torn (sometimes I will use rocket or baby spinach, both of which I love with tomatoes)
1 tspn dried oregano
extra good quality, extra virgin olive oil
6 thick, large slices of country style bread, colour no matter – white, brown, rye
1 large garlic clove
(Celtic) sea salt and freshly ground black pepper

Dice the tomatoes and put them in a bowl. Add the basil, oregano and season with salt and pepper. Mix through 1 – 2 Tblspn extra virgin olive oil. Allow flavours to infuse.

Grill the bread slices on both sides. Rub one side of each piece with the whole garlic clove. Drizzle the slices with a little olive oil. (Hint: if you have some mustard oil, two drops of that per slice is wonderful.)

Divide the tomatoes between the bread slices, placing on or over the bread. (I also like the tomatoes along side the bread.)

Add another drizzle of olive oil and serve.



Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

9 thoughts on “Bruschetta al Pomodoro | Tomato Bruschetta”

  1. beautifull bruschetta

    Thanks, sagari. I love the look of your stuffed eggplant recipe. I have been meaning to try something like this for a long time, so might be tempted now.


  2. Yes, I think they are infinitely more flavourful once the raging heat of summer has passed. They need little more than this recipe to show them at their beautiful best .

    I hear you – those soggy salads make me want to run a mile…

    Hi Lucy, oh glad it isn’t just my imagination. And those salads, they should be banned.


  3. I love tomatoes and basil together in a salad. They’re just meant to be. πŸ™‚

    Thanks, TBC, it is a wonderful combination. Especially if you can pick them both from your own garden!


  4. Looks delicious! now I’m craving some but the tomatoes won’t be good enough for at least another month or two.

    Hi Ginny, hang in there, the tomatoes will come. I know that awful waiting period.

    I see that you have announced your Dollar Duel event. Can’t wait to see the results.


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