Garlic Bread with Tomatoes

Bruschetta al Pomodoro

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is an exceptional dish, found on the menus of most Tuscan trattorie. It looks very pretty and tastes delicious. You must use fresh, ripe, luscious tomatoes and the best-quality olive oil. Although fresh basil works best, a generous pinch of dried oregano or mixed herbs is also an excellent finishing touch.


  • 1 lb (450 g) fresh ripe tomatoes
  • 3 tablespoonsolive oil


Dip the tomatoes into boiling hot water for just a few seconds, remove and peel quickly. Cut them in half and remove the seeds, then cut into very small cubes. Toss them with the olive oil, fresh basil or dried herbs and season with salt and pepper to taste. Toast the bread lightly on both sides and rub it on both sides with garlic. Spoon the tomato mixture over the warm bread and serve.