Bruschetta with tomatoes
A simple and classic tomato bruschetta recipe with sweet peeled tomatoes, garlic-rubbed ciabatta, and olive oil - perfect as a fresh Italian starter.
Updated : 26 August, 2025
Easy
About 20 min.
Ingredients
400 grams
Tomato
2 tablespoon
Olive oil
1
Red onion
splash
Lemon juice
to taste
Salt
to taste
Ground black pepper
as needed
Bread
1
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Best to use ciabatta or french baguette for this recipe.
Step 2
Place the tomatoes in a bowl and cover with boiling water. After 30 seconds, remove them and peel using a sharp knife. Cut into quarters and scoop out the seeds.
Step 3
You’ll be left with skinless, seedless, wonderfully sweet tomato flesh. Leave it in quarters for a chunkier, salad-style version, or chop more finely if you prefer a salsa texture. Toss with the remaining ingredients and it’s ready to serve.
Step 4
For the bruschetta, grill slices of ciabatta bread, then rub lightly with garlic and drizzle with olive oil. Spoon the tomato salsa generously over the bread and serve as a starter, either on its own or alongside other antipasti.