Tomato & basil bruschette.
When the thermometer hits 100°F, I always think tomatoes! Better boy, brandy wine, cherry, early girl, grape, heirloom, plum, Roma tomatoes! Fleshy vine ripe tomatoes. Flavorful and colorful tomatoes, blessed by the warm sunny Southern California weather.
We started to seriously grow our own tomatoes, two years ago. I was cooking my favorite pasta al filetto di pomodoro and the tomatoes were as beautiful as flavorless. I said something about that and when the time for planting came, we started the seeds.
Last year our kitchen garden gave us around 50-60 pounds and a week ago I made homemade pizza with the last frozen tomato sauce from last summer. This year we planted a dozen plants all from seeds and I’ll be canning for the first time.
Pretty soon I’ll be making gazpacho, my basic tomato sauce (so I can post it), tomato and rice soup, but I couldn’t resist making my favorite tomato and basil bruschette, the way my Mom taught me.
These tomato bruchette are the perfect appetizer and I also love them as a snack. So simple, so easy and so full with the flavors of the summer. 
Tomatoes and basil are made to be together. With a hint of garlic, over a nice piece of bread, brushed with olive oil, what can de better than this?
When the thermometer hits 100°F, I always think tomatoes! Better boy, brandy wine, cherry, early girl, grape, heirloom, plum, Roma tomatoes! Fleshy vine ripe tomatoes. Flavorful and colorful tomatoes, blessed by the warm sunny Southern California weather.
We started to seriously grow our own tomatoes, two years ago. I was cooking my favorite pasta al filetto di pomodoro and the tomatoes were as beautiful as flavorless. I said something about that and when the time for planting came, we started the seeds.
Last year our kitchen garden gave us around 50-60 pounds and a week ago I made homemade pizza with the last frozen tomato sauce from last summer. This year we planted a dozen plants all from seeds and I’ll be canning for the first time.
Pretty soon I’ll be making gazpacho, my basic tomato sauce (so I can post it), tomato and rice soup, but I couldn’t resist making my favorite tomato and basil bruschette, the way my Mom taught me.
These tomato bruchette are the perfect appetizer and I also love them as a snack. So simple, so easy and so full with the flavors of the summer. 
Tomatoes and basil are made to be together. With a hint of garlic, over a nice piece of bread, brushed with olive oil, what can de better than this?
Tomato & Basil Bruschette
Servings: 6
Ingredients
- 1-2 baguettes sliced ½ inch thick better if they are a little bit old, instead of fresh
- 2 garlic cloves
- Extra virgin olive oil
- 2-3 cups of fresh tomatoes diced
- 2 Tbs. fresh basil leaves coarsely chopped
- Coarse sea salt
Instructions
- Preheat the oven to 275°F.
- In a bowl, combine the tomatoes with the basil and a pinch of salt and let marinate until the bruschette are ready to be eaten.
- Rub the bread slices with the garlic cloves and then brush them with olive oil.
- Put the bread in a tray and bake it in the oven for 12-15 minutes. This will allow the oil to bring the garlic flavor and lightly toast the bread.
- When the toasts start to look golden, turn off the heat and take the tray from the oven. Let the toasts cool down.
- Just before serving, to avoid the toasts to get mushy, put the tomato and basil mix on top.
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When others get suffocated because of the heat, I see tomatoes! Here are my first two so perfect better boy tomatoes.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
