Bruschetta al pomodoro – a classic Italian tomato bruschetta made with ripe, juicy tomatoes, fresh basil, and extra virgin olive oil. Served on char-grilled, garlic-rubbed toasts, it’s always a crowd-pleaser.
Bruschetta al pomodoro is the perfect way to enjoy abundant summer tomatoes. I prefer ripe plum tomatoes for this recipe: they are juicy, deep red and packed with flavour. Use a good quality extra virgin olive oil and rustic crusty bread for the best results. This simple, classic starter shines when you choose the freshest, highest quality ingredients available.
As a child I was practically obsessed with bruschetta al pomodoro. Whenever my family dined at an Italian restaurant it was always my first choice. On weekends when I wasn’t at school, I’d make it for lunch every single time.
It quickly became my favourite and was a big part of what drew me to Italian cooking. To me it represents the essence of Italian cuisine: bold flavour from simple elements, rustic honest food where quality ingredients do the talking. No fuss, no complicated techniques—just great ingredients prepared well.
How to make Italian tomato bruschetta
Toast your bread either under a grill or, as I prefer, on a hot griddle pan. Drizzle large slices of crusty white bread with a little olive oil and place them on the hot griddle until nicely toasted on both sides. The char marks add wonderful flavour.
Choose high-quality, ripe plum tomatoes and dice them into small cubes. Place the chopped tomatoes in a bowl with finely chopped fresh basil, a drizzle of extra virgin olive oil and a pinch of salt and pepper. Gently toss to combine.
While the toast is still hot, rub one side of each slice with a clove of garlic, making sure to reach the edges. Arrange the toasts on a serving plate and spoon the tomato mixture on top. Serve immediately.
If you try this recipe or any other from the blog, please leave a comment to tell me how it went—I love hearing from readers!
You might also like;
- Cecina Toscana – Tuscan chickpea flatbread
- Italian marinated eggplant
- Stracchino and sausage crostini
- Sun dried tomato pesto with ricotta
- Whipped ricotta dip with thyme roasted tomatoes
Step By Step Photos Above
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Bruschetta al pomodoro
By Emily
Ingredients
- Large slices of crusty white bread
- 4 Large ripe plum tomatoes
- 1 clove Garlic
- 1 Small bunch basil
- 1 tbsp Extra virgin olive oil (good quality)
- Salt and pepper, to season
Instructions
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Preheat a hot griddle pan. Drizzle a little olive oil on each side of the bread and toast until golden with char marks. Rub one side of each toast with a clove of garlic.
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Meanwhile, dice the tomatoes into small cubes and place them in a bowl. Finely chop the basil, add it to the tomatoes with a pinch of salt and pepper, and add about 1/2 tbsp of olive oil. Gently mix.
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Arrange the toasted bread on a serving plate, spoon the tomato mixture over the toasts, and serve immediately.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless otherwise stated.
- When using canned or jarred tomatoes, choose reputable brands for the best flavour.
- Vegetable sizes are listed as medium unless noted.
- All recipes are developed using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide.