Marinated Summer Tomato Bruschetta

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

In the summer I like to binge on tomatoes and bread, particularly Catalan pa y tomate—a slice of bread grilled on a ridged iron pan, then rubbed hard with half a ripe tomato. The warm bread soaks up the tomato water and liberates its amazing flavor. I sprinkle on some coarse sea salt and a good drizzle of unfiltered fruity extra virgin olive oil. The result is pure heaven!

For an easy summer lunch, I often make this variation: a slice of dense bread is grilled, then topped with chopped tomatoes and left to mellow with seasonings for several hours at room temperature. This simple dish relies on careful dicing, fragrant herbs, fine oil, and the exuding tomato water all working together. Use only the very best summer tomatoes, and be sure to leave long enough (3 to 4 hours) for the combination to marinate and thoroughly blend. Remember: It's this slow melding that really makes the dish.


  • ½ pound red ripe tomatoes
  • 1 garlic clove, finely chopped
  • 2 pinches of dried Italian oregano or marjoram
  • Pinch of crushed hot red pepper
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper
  • 8 slices of day-old, dense bread or baguette, cut ½ inch thick and lightly grilled


  1. Peel, seed, and finely dice the tomatoes. Mix with the garlic, oregano, hot pepper, and olive oil. Allow to stand at room temperature for 3 to 4 hours.
  2. Just before serving, smear about 2 tablespoons of the tomato mixture on each slice of grilled bread, season with salt and pepper, and dribble with a little olive oil.