Italian Tomato Bruschetta Recipe


Italian Tomato Bruschetta Recipe

This summer in my garden I have had a glut of tomatoes. They survived the extreme heat and only a few survived the extreme wet we had in January. The plants that did survive are fruiting again and are producing another glut of Roma tomatoes. Roma’s are very versatile they are great for making sauces, preserving whole and eating fresh.

In December I did a tomato masterclass and this recipe was one of the most popular on the day. I was taught how to make this by an Italian cook the traditional way. It can be eaten as breakfast or as a snack or light lunch. It is very refreshing and perfect on a hot day.

Summer for me is about fresh ingredients and with a glut of tomatoes. Making the bruschetta mix up and leaving it in the fridge is perfect for a snack on the go. It only lasts a few days at our place, I eat it on crusty bread or on cruskits or I simply fry off an onion and add a few scoops to a pan and then I have instant pasta sauce.


Italian Tomato Bruschetta Recipe

Italian Bruschetta Recipe
Prep time
Total time
Cuisine: Italian
Serves: 6
  • 4 vine ripened roma tomatoes, diced finely
  • ½ red onion, diced finely
  • 1 clove of garlic, finely minced
  • 1 sprig of basil, finely sliced
  • Salt and pepper
  • 3 cloves of garlic, peeled
  • Olive oil
  • Balsamic vinegar
  • Basil leaves
  • Crusty white bread (day old), thickly sliced
  1. In a medium sized mixing bowl combine diced tomatoes, onion, garlic and basil. Season with salt and pepper. Mix thoroughly giving it a light mash with a fork. Let it rest for half an hour to let the flavours meld together.
  2. Toast the bread to lightly golden. Rub the toast with peeled garlic while still hot. Top the toast with two spoonful’s of tomato mixture. Drizzle over olive oil and balsamic vinegar. Garnish with a few basil leaves.


Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at

11 Responses

  1. I love the International Date Line! It’s always so much fun when I read a post that’s dated a day ahead of where I am (it’s the 20th here in the US; obviously the 21st in Australia). Anyway, that has nothing to do with tomatoes, does it? We always grow a bunch of tomatoes and are always looking for new ways to use them. I haven’t used them as a brushetta topping yet, but I will, I will. And you’ll be the inspiration. Thanks so much1

  2. Lizzie those tomatoes look just wonderful. Sadly my tomatoes didn’t do too well this year. No wonder this recipe was a hit, it looks delicious. I’d never thought to make it up and keep it in the fridge though.
    We had bruschetta for lunch on Sunday and I put the leftover mix on our pizza that night. Yummo!

  3. This looks great! Our tomatoes didn’t fair so well….they had a decent start but did not survive the 40 degree weather. Roma tomatoes are my favourite and I love a good bruschetta!

  4. That’s how I make mine. i can’t wait for summer tomatoes, but we have probably 5 more months here. I can’t wait. Hope you have a great weekend.

Leave a Reply

Your email address will not be published. Required fields are marked *