The first time Elizabeth made this bruschetta for me, I was floored by the fact that something so tasty and distinctly Italian could be replicated in our very own kitchen, without the help of our favorite Italian delivery restaurant. I was floored again the next time we had this bruschetta as she taught me how to make it. It is so incredibly simple! And though it’s technically supposed to be an appetizer or side dish, sometimes I would just prefer to fill up on it. It’s delicious and satisfying without being too heavy. Not to overuse this word, but YUM.
So here is what you need: tomatoes, a little oil, garlic (fresh and/or powder), finely chopped onion, salt and basil (again, fresh or packaged chopped basil is fine). First, chop the tomatoes into small cubes or chunks. Depending on how much you want to make, you can use more or less tomatoes. Three to four medium-sized tomatoes makes enough for 2-4 people, but if we’re having friends over, I’ll use more because we really like this stuff. Then, add in chopped basil leaves, some finely chopped onion (this should be significantly smaller than your tomato chunks), a small splash of oil (you don’t want too much liquid in it since the tomatoes already have a lot), and salt and garlic to taste.
This recipe is really done by eyeballing, so you can use our photo of the finished product to gauge how much basil and onion you should use in yours. If you’re using fresh basil leaves, we recommend using several stems of the plant. Otherwise, your bruschetta will just taste like salty, garlicy tomatoes, which is delicious but missing the point. And fresh basil smells amazing, so it’s nice to have around.
Once finished, serve up on a sliced baguette before or with your meal. We also like to use leftover bruschetta for extra flavor in tofu scrambles the next day. No food goes to waste here!