Bruschetta is a favorite way to use up ripe tomatoes at our house.Tomato Brushcetta is the perfect thing to make with fresh garden tomatoes @yourhomebasedmom

I’ve been having to do some readjusting to my cooking this week.  Now that we only have one child at home I am finding I am making too much food!  For dinner last night I cut the recipe in half and still had enough leftovers for another meal!  Yikes!  One plus is my grocery bill should go down.

Another thing we have lots of at our house is tomatoes!  Yes, it’s tomato time!  We’ve got lots of ripe tomatoes in the garden so expect a few tomato recipes over the next couple of weeks.

In fact, if you have a favorite tomato recipe I’d love for you to share it – just leave it in the comment box below so everyone can enjoy it.  By the looks of this tomato crop I’m going to need a few new recipes.  Thanks!

Tomato Bruschetta made with fresh garden tomatoes

One of our favorite things to do with the tomatoes is make bruschetta.  Tessa is the official bruschetta maker at our house and when it is tomato time we eat it several times a week.Fresh Tomato Bruschetta ingredients

Our neighbor and friend Hannah shared with us a great bruschetta tip she learned when she and her family went to Italy.  We just brush some olive oil on the sliced bread and then toast them under the broiler.

Bread Toast for Bruschetta

Then just pile on the yummy tomato/basil mixture.  The more, the better.

Tomato Bruschetta

I can basically make a meal out of bruschetta.  I really don’t need anythng else and I think I could eat it every night during the summer when garden tomatoes are ripe!

Tomato Bruschetta

This recipe was originally posted on the blog in September of 2008.

Bruschetta – Tomato Time
Recipe type: appetizer
  • 6 or 7 roma tomatoes, skinned and chopped into small pieces
  • 2 cloves garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • 6-8 fresh basil leaves, chopped
  • salt and pepper to taste
  • 1 baguette style bread sliced into ⅜" thick slices
  1. Cut 1 baguette style bread sliced into ⅜" thick slices
  2. Brush on a thin layer of olive oil and then toast under broiler to toast until golden brown.
  3. To skin the tomatoes we put them into boiling water until the skins crack and then place them in cold water - the skins pop right off.
  4. Chop tomatoes finely, add garlic, olive oil, balsamic vinegar in a bowl and mix.
  5. Chop the basil thinly, add to tomato mixture and add salt and pepper to taste.
  6. Spoon tomato mixture onto bread toasts - enjoy! Yum!!!

Tomato Bruschetta is a favorite way to use up ripe tomatoes at our house.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Have you ever slow roasted your own sun-dried tomatoes in the oven? Holy smokes, my most favorite thing EVER! I have some in the oven as we speak and my house smells like heaven!

  2. Debbie Hall says

    I am just harvesting from my first tomato plants ever! Our family loves this curry recipe–heavy with tomatoes! Enjoy!

    Chicken, Tomato, and Lentil Curry

    2.5 lbs Chicken
    ¼ tsp crushed red peppers (more if you like it hot!)
    4 cloves of garlic (sliced)
    4 large tomatoes (cut in wedges)
    ¼ cup unsweetened coconut (this is optional for us)
    ½ cup lentils
    2 med. onions (sliced)
    2 Tbsps. curry powder
    ½ cup vegetable oil
    2 tsp salt
    3 Tbsps. lemon juice

    Boil the lentils and the crushed red pepper in 2 cups of water until the lentils are soft. Heat the oil and sauté the onions and garlic for about 5 minutes over a moderate heat. Add the curry powder, lower heat, stir continuously for about 3 minutes. Now add the tomatoes and the chicken. Cook for about 15 minutes. Next add the boiled lentils, the water in which the lentils were cooked, the coconut, lemon juice, and salt, and cook for another 10 minutes. Serves 3 or 4.

  3. Tamara says

    Thanks for sharing! Yum! Yum! We had lots of positive thoughts and feelings yesterday as we united our faith and prayers with yours. You continue to be the focus of our Faith. Love you!

  4. Jessica says

    Just found your website and I’m so excited at all your great recipes… On this bruschetta after I add the tomato mixture onto the bread, I put a thin slice of mozzarella on top and then broil it again real quick to melt the cheese. (Stole the idea from my favorite Italian restaurant.) Thanks for the great bruschetta reipe though. I never would have thought it would be possible to make it at home.

  5. Shawna says

    The best salad using fresh tomatoes and cucumbers!

    Fresh Tomato And Cucumber Salad
    ½ cup extra virgin olive oil
    2 Tbs balsamic vinegar
    2 Tbs red wine vinegar
    ½ tsp sea or kosher salt
    3-4 cloves garlic, minced
    10 fresh basil leaves
    5 fresh oregano leaves
    3 small fresh cucumbers
    2 large beefsteak tomatoes, vine ripened

    Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad – use for another purpose.

    Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

    Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into ¼ inch coins (circles).

    With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

    Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

    Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

    Variations: Add 1 thinly sliced red onion, pitted oil cured black olives or fresh mozzarella, sliced (or use the small bocconcini).

    Hope you like it. And as always, thanks for sharing good food, great ideas, and yourself with us.

  6. Susan says

    Love bruchetta too! Just a suggestion to change it up. I roast my garlic in its peel in the oven. Pour olive oil on it and cover it for @30 min. I also add oregano and rosemary to the mix. Finally, Mix in some feta cheese with the tomatoes. Wow, it is awesome!!!
    Leigh Ann I love your blog. Always look forward to reading it.

  7. Carolyn says

    Bruschetta makes the best lunch. I change mine up a bit by adding a little green onion to the mix. We had it once at a restaurant and I have added it ever since. I also make a balsamic vinegar reduction until it’s think and syrupy and drizzle it over the top of the tomato mixture after it has topped the crustini.. One other addition I do sometimes is a mixture of grated asiago and parmesan cheese that I put on top of the toasted crustini’s and stick under the broiler for a minute or two to melt. Then add the tomato mixture and balsamic reduction. Makes a complete meal with protein. WAY yummy!


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