Bruschetta is one of our family’s favorite ways to enjoy the organic tomatoes we grow. We can many of our tomatoes, but we also love to eat them in simple recipes like this.
You can use any variety of tomato in this recipe, but I suggest San Marzano or Roma tomatoes. These varieties have less seeds and a more meaty flesh.
This recipe offers a lot of flavor with only a few ingredients. Here are the ones our family likes most.
- About 10 San Marzano tomatoes
- 3-4 cloves garlic, minced
- Extra virgin olive oil
- Balsalmic vinegar
- 8-10 fresh basil leaves, thinly sliced
- Dried Oregano
- Coarse kosher salt
- Black pepper
- Bread (Italian, Vienna, or baguettes all work well)
- Shredded mozzarella (optional)
Most of the work for this recipe is in the preparation. Start out by blanching the tomatoes for 60 seconds to remove their skins. I like to chop of the ends of San Marzano tomatoes prior to this to make removing the skins easier.
Next chop up the tomatoes into small piece and place into a glass mixing bowl. You can leave out most of the seeds and water.
Finally add the garlic, 1 Tbsp olive oil, 1 Tsp balsalmic vinegar, a dash of oregano, and salt and pepper to taste. Mix everything up, cover, and refrigerate for at least fifteen minutes.
Making the Bruschetta
Getting things ready to eat is the easy part. Preheat your oven to 450°F. While the oven is heating slice the bread into medium slices, brush one side lightly with olive oil, and place face down on a cookie sheet. Cook the bread for about 6 minutes or until lightly toasted.
When the bread comes out of the oven, lightly brush the tops with olive oil, add the tomato mixture, and sprinkle with mozzarella if desired. Enjoy!