Tomato Bruschetta Recipe

The secret to the best tomato bruschetta is something you've probably always thought you shouldn't do: make it ahead of time. Preparing the tomato bruschetta in advance gives you time to salt and drain the tomatoes of excess liquid, so there's no soggy toasts in sight. Marinating the tomatoes in infused oil adds plenty of flavor so this tomato bruschetta will definitely be the tastiest you've ever had.

Make it just enough in advance to fully prepare the toasts for the best flavor, or allow to sit overnight in the fridge for added ease and marinating time, the choice (and freedom) is yours.

The Key To The Perfect Tomato Bruschetta

I've always been told that the key to good bruschetta is the freshest of fresh tomatoes, and not letting them sit on the bread for long before serving (because then things get sloppy and soggy). So, of course, if I wanted to serve them for a big event, I always scrambled to throw together a platter of bruschetta as my early-arriving guests waited and watched. And I really believed, at the time, that I was doing it the right way. The only right way.

Well, as it turns out, I could have saved myself a lot of frantic last-minute party prep if I'd just ignored the most popular advice and actually did what made sense for my life: made the mix in advance. The freshest summer tomatoes-- only available for a few weeks of the year, and chopped up just seconds before serving-- were not the only thing that could make for a truly delicious bruschetta. Give it an hour, and the tomatoes are less watery, more flavorful, and yes, even more tomatoey.

Why It Works

Not only does salting and draining the tomatoes remove excess moisture which can so easily ruin an otherwise delicious bruschetta, but it also intensifies the natural flavors of the tomatoes. The process allows the tomatoes to retain their texture while concentrating their sweetness. That's right, if you want your tomatoes to taste even more tomatoey, all you have to do is salt and drain.

But in addition to concentrating all of that tomato flavor, I like to add some outside influence. I learned from The New York Times that rather than relying on fresh basil and a garlic-rubbed bruschetta toast to do all of the heavy lifting, adding some extra flavor to the oil is the way to go. This can be done by infusing the oil while prepping the tomatoes, or just tossing in a few flavorful ingredients to marinate with the tomatoes if you're making them well in advance.

Ingredients

One of the greatest things about bruschetta is that it doesn't require a ton of fussy ingredients. Just grab a few staples at the store and you're ready to get choppin'.

• Roma tomatoes. You can use whatever tomatoes you'd like, but roma tomatoes are an excellent choice-- they're chewy-fleshed tomatoes with a low amount of water, so they're perfect for bruschetta.
• Salt. Salt is an especially important ingredient here. Salting the tomatoes helps draw out excess moisture, preventing sogginess and preserving their texture.
• Extra-virgin olive oil. The high-quality olive oil enhances the richness and smoothness of the marinade.
• Garlic. Garlic in the marinade doesn't overwhelm the bruschetta, but it does subtly infuse some added flavor. Gently smashing them with the side of a knife keeps them intact and easy to remove while still allowing them to release their flavor.
• Fresh herbs. I serve my bruschetta with freshly chopped basil, but if I'm making an infused olive oil or going to be marinating for a while, I add extra herbs like oregano and thyme to the mix to impart extra subtle flavor.
• Baguette or crusty bread. Sliced and toasted, the bread provides the perfect base for the marinated tomato topping.

How to Make The Best Tomato Bruschetta:

Making the best tomato bruschetta is as easy as 1-2-3:

1. Prepare the tomatoes. Small-dice the tomatoes, and place in a fine mesh strainer set over a bowl. Salt and allow the tomatoes to drain of excess liquid for at least 10 minutes and up to an hour.
2. Add the flavorful ingredients. Toss the drained tomatoes with olive oil, garlic and herbs (if using). Let them sit to marinate at room temperature for up to an hour. If you have to make them more in advance, be sure to marinate in the refrigerator.
3. Serve. If you marinated the mixture in the fridge, bring it to room temperature. Remove any extra herbs and garlic used to infuse the olive oil, if necessary. Add freshly chopped basil if needed. Spoon over bruschetta toast.

A Tip for The Best Flavor:

If you want the maximum flavor and have the time in advance, infuse your olive oil first rather than throwing everything together to marinate.

To do so, place olive oil in a saucepan with garlic cloves and slowly heat on low. Simmer until the garlic cloves are lightly golden, about 30 minutes, and then remove from heat. Smash the garlic cloves with the back of a spoon and add in full sprigs of any herbs you'd like to infuse. Let the olive oil cool for another 30 minutes, then strain through a fine mesh sieve. Funnel into an oil dispenser or use immediately!

An important note about garlic-infused oil: Garlic-infused oil is extremely delicious, but it also carries a heightened risk of botulism. Granted, the risk is still very small-- but food safety is important here. Be sure not to use any garlic-infused oils out at room temperature for more than 2 hours, and use within 3 days of making.

Recipe Variations:

There are a million ways to make bruschetta toppings. You can use different vegetables or fruits, swap out the herbs, or go as simple as switching up the types of tomatoes. But here are a couple of my favorite spins on the classic recipe that still keep the spirit of the original:

• Caprese Twist: Add small mozzarella cheese cubes and a drizzle of balsamic glaze to the marinated tomatoes for a delightful Caprese-style bruschetta.
• Make it Cheesy: Mozzarella isn't the only cheese that pairs well with bruschetta tomatoes. Top your toast with ricotta-- or better yet, Whipped Ricotta-- before serving for a truly delicious addition. Goat cheese and feta are also both delicious options!
• Avocado Lovers: Top the toasted bread with slices of creamy avocado and then spoon the marinated tomatoes over them for a refreshing, creamy twist!

FAQs

Q: Can I use other types of tomatoes?
A: While Roma tomatoes are recommended for their flavor and texture, you can experiment with other varieties such as vine-ripened or heirloom tomatoes. Just ensure they are ripe and firm for the best results.

Q: What is the ideal period of time for each step?
A: This recipe is designed to be flexible, so you can get the most delicious bruschetta possible for the amount of time and effort you want to put in. But when you have no real constraints, here's how you're going to want to do it: Infuse your olive oil for marinating the tomatoes and lending extra flavor. As the oil cools, dice and salt your tomatoes. Let the tomatoes drain for 30 minutes. Toss the tomatoes with the cooled oil. Let it sit for 10-15 minutes, add fresh herbs and additional seasonings to taste, and serve to be enjoyed immediately.

Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are really a must here. That being said, if you still feel like you'd be better served with dried herbs, remember that they're very concentrated, so use them sparingly.

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