Sarasota's Tomato Bruschetta

4-8
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"A pretty basic recipe, with a little twist. I like to use a mix of red and yellow tomatoes if possible; but, it is more important to use what is in season. I prefer to use red wine vinegar vs balsamic; and, I also add a little oregano and parsley to my version as well. Perfect as an appetizer; or, to serve along side a bowl of your favorite soup."

Original recipe yields 4-8 servings
OK
  • BREAD

Nutritional

  • Serving Size: 1 (255.3 g)
  • Calories 344.2
  • Total Fat - 20 g
  • Saturated Fat - 6 g
  • Cholesterol - 24.2 mg
  • Sodium - 1566.8 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8.9 g
  • Protein - 17.1 g
  • Calcium - 39.2 mg
  • Iron - 3.1 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.2 mg

Step 1

Tomatoes ... As mentioned, I prefer to use a mix of yellow and red tomatoes; but, use what is in season. The red and the sweetness of the yellow; just make a good combination. Some people like to peel the tomatoes; I don't find that necessary. Cut the tomatoes, then, lightly de-seed the tomatoes before chopping them.

Step 2

Simply add everything to a bowl and gently toss to combine. For the seasoning, I usually start with 1/2 teaspoon of the oregano, half the salt and pepper; then, reseason if necessary. Like any recipe - season to taste. You can always add more seasoning; but, can't take any away. The sugar I add, when the tomatoes are not in season - just to add a little sweetness.

Step 3

Serve and ENJOY! ... Use your favorite toasted bread, French, Italian, or baguette. I simply brush the bread with a little olive oil and toast. This can be done in an oven, grill; or grill pan.

Step 4

You can top each slice; or, or serve in a bowl, with the baguettes on the side. These are perfect appetizers; but, also great as a side with a bowl of soup. I love to dip the toasted bread in the topping.

Tips & Variations


No special items needed.

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