Tuesday, May 18, 2010


This bruschetta is a bit more involved than my bruschetta spaghetti recipe. Instead of vine-ripened tomatoes, I use Roma tomatoes because they're firmer and keep their shape. It's also easier to remove the skin from Roma tomatoes because it's thicker. The preparation time for this recipe may be long because of the process of peeling, de-seeding, and dicing the tomatoes but your guests will love it.

Here's what you'll need (serves 8-10 people):
  • 9 ripe roma tomatoes
  • 1 bunch fresh basil (about 1 tbsp minced)
  • 1 bunch fresh italian (about 1 tbsp minced)
  • 4 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • sea salt
  • fresh ground pepper
Here's what to do (about 45 minutes):
  1. Heat a large pot of water and remove from heat just before it begins to boil. Add tomatoes then strain water from pot after 2-3 minutes.
  2. With a soft-skin peeling tool or a sharp knife, remove the skin from the tomatoes.
  3. Cut tomatoes in half to remove seeds then dice.
  4. Mince the garlic and herbs. If you don't have a mincing board, a knife will do, it will just take a bit longer.
  5. Add all ingredients to a mixing bowl and stir well.
  6. Allow bruschetta to sit for at least an hour before serving.
  7. Serve with olive oil and basil toasted bread