Bruschetta with tomato has been a favorite in Campania, where some of the best tomatoes grow, for centuries. Originally a peasant dish, it is now popular all over Italy with various different ingredients, depending on the region: with anchovies, liver pâté, mushrooms, courgettes, cheese and cured meats.
How to make Bruschetta al Pomodoro
Ingredients for 4 servings
Time 15 mins
4 slices of Tuscan bread 4 vine tomatoes, garlic, basil, oregano extra-virgin olive oil, salt, black pepper
Method
Carve an X onto the tomatoes with two small cuts and parboil for about 30 seconds, drain and let cool. Remove the skin and cut into four wedges. Eliminate the excess water and seeds.
Cut the wedges of tomato into cubes, place them in a pan with the chopped garlic, hand-torn basil leaves, a pinch of oregano, pinch of salt, black pepper to taste and a little dose of good olive oil. Mix the ingredients well and let them rest to amalgamate the flavors.
Toast the bread on a grill, in the oven or a pan until crispy. Then spread on the mixture and serve.