The Freshest Tomato Bruschetta Recipe

Tomato Bruschetta
Tomato Bruschetta

This fall I attended an event at the Miele Experience Centre in Vaughan, Ontario, where the Miele chefs gave us many kitchen tips and taught us how to make delicious, classic dishes, like tomato bruschetta.

The event was part of the Kitchen Stuff Plus and Henckels & Staub combined product knowledge day on the functions of the various knife offerings. Making bruschetta using the sharpest and most appropriate knives for the job was an absolute delight.

It seems strange to post a recipe that calls for fresh tomatoes in the middle of the winter, but I think this is the time of year we start to crave a variety of fresh vegetables! I made this tomato bruschetta recipe twice this past week and used plum or Roma tomatoes, which are often what I reach for this time of year. They’re firmer and redder than other tomatoes and last longer in recipes. They’re your best bet for serving the freshest tomato bruschetta!

Tomato Bruschetta
Tomato Bruschetta

Here’s the recipe, from the Miele Test Kitchen, for the delicious tomato bruschetta we made.

Tomato Bruschetta

Ingredients:
4 Roma tomatoes, sliced and diced
1 lemon, juiced
2 cloves garlic, minced
Fresh oregano, minced
Olive oil
Salt and pepper to taste
1 baguette, thinly sliced

Method:

Brush the baguette slices with olive oil, and season with salt and pepper. Place on a tray and bake in a preheated oven at 375 F for about 10 minutes, until toasted. Set aside until ready to use.

To make the topping, mix together the tomatoes, lemon juice, fresh oregano and a splash of olive oil. Season with salt and pepper. Set aside to marinate for a few minutes.

To assemble, spread a generous amount of the tomato mixture on each piece of crostini. Garnish with more fresh oregano leaves.

Tomato Bruschetta
Tomato Bruschetta
Tomato Bruschetta
Tomato Bruschetta
Baguette Slices
Baguette Slices

My tips:
Keep your knives sharpened, so that you can slice veggies at any time, quickly
Hull the tomatoes or leave the seeds in, depending on preference
Use un-toasted baguette slices if you don’t have time or don’t know how many slices you need; omit the olive oil and salt if not toasting
Use basil or thyme or any fresh herbs, instead of oregano
Use balsamic vinegar instead of the lemon juice

Baguette Slices Drizzled With Olive Oil and Salt & Pepper
Baguette Slices Drizzled With Olive Oil and Salt & Pepper
Tomato Bruschetta
Tomato Bruschetta

How do you make your favorite bruschetta? I hope you try this delicious version!

Tomato Bruschetta
Tomato Bruschetta
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5 Of My Favorite Tomato Dishes

img_0738I love tomatoes!  And, it’s still tomato season in Ontario.   Maybe, like me, you have a few too many in your fridge if you were tempted by the tomato baskets at the grocery store and at farmer’s markets.  It’s been hot and dry this season, making conditions perfect for growing beautiful tomatoes.  So, I thought I would share a few recipe ideas and links in hopes of inspiring you to try something new.

But, first, let’s take a look at why tomatoes deserve our attention:

  • Although they have a ‘season’, tomatoes are available year-round (thanks to hot-houses) so they are affordable and you can try different recipes all year long.
  • There are so many varieties of tomatoes that come in different shapes, colors, and sizes (roma, plum, heirloom, beefsteak, grape, cherry, etc. ) making it easy to mix things up and keep dishes colorful.
  • Tomatoes are good for you: they are 95 % water, contain Vitamin C, and are low in calories.
  • Tomatoes make a great snack, especially the smaller ones that can easily be packed into a lunch or for eating on the go.
  • There are so many ways to use tomatoes: in sauces, in quick salads, and in cooked dishes.  My family does not can or jar tomatoes, but I know that many families have the tradition of spending a fun day making tomato sauce to be stored and used  all year long.
  • Finally, tomatoes are easy to serve.  They are often my fall-back dish. You can slice them, drizzle them with oil, sprinkle them with salt and pepper, add some basil, and you have a salad in minutes.

img_0314While I was researching this post, I came across this fun fact:  An Ontario Member of Parliament, Mike Colle, proposed a bill to make July 15th Tomato Day and to make the tomato the official vegetable of Ontario.  The current status of the bill is: First Reading Carried, so stay tuned!

Here are a few of my favorite tomato dishes in photos.  There are so many obvious dishes that I haven’t put in here like caprese salad, tomato sauce, spaghetti sauce, pizza, and green salads.  Because the point of this post was to get you thinking about some different tomato uses, I’ve linked recipes rather than including them in full.

Quinoa Tabouli: Being Lebanese, I grew up eating tabouli as the main salad at family meals.  My mom makes it 3-4 times a week, and it makes sense to have a quinoa version. Here’s one you can try from Epicurious. Continue reading

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