ITALIAN ESSENTIALS: THE BEST TOMATO BRUSCHETTA

Italian Essentials: The Best Tomato Bruschetta image

A traditional "tomato bruschetta" is a slightly tart, chunky tomato topping served over toasted Italian bread, and while this recipe makes yummy bruschetta, it is also good as a sauce for a pizza, or used as a braise for a brace of nice chicken breasts. As to the amount of each of the ingredients, the choice is up to you. Make this recipe to suit you and your guest's tastes. You can purchase tomato bruschetta topping in a store; however, nothing beats homemade. Full Stop. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 19

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Ingredients

PLAN/PURCHASE
4 - 5 medium tomatoes chopped, more on this later
3 tablespoon(s) sun-dried tomatoes, in oil, chopped
2 teaspoon(s) oil from the sun-dried tomatoes
2 clove(s) fresh garlic, minced
2 tablespoon(s) fresh basil, chopped
2 tablespoon(s) fresh parsley, chopped
1 tablespoon(s) lemon juice, freshly squeezed
1/2 teaspoon(s) salt, kosher variety
1 - 2 pinch(es) red pepper flakes
ADDITIONAL ITEMS
- toasted slices of nice crusty italian bread
- olive oil, extra virgin, for brushing
- ricotta cheese, for smearing
- good balsamic vinegar, for drizzling
OPTIONAL ITEMS
- anchovy paste, scary, but tasty
- fresh tarragon, freshly chopped
- a bit more lemon juice

Steps:

PREP/PREPARE
Traditional tomato varieties for a "classic" bruschetta are usually roma or plum; however, use whatever tomatoes you have on hand. Especially, if they are nice and fresh. straight out of the garden. So yummy.
When prepping the tomatoes, you can chop them whole (seeds and all), you can cut them open, take out the seeds, and then chop, or you can blanch them, peel them, and chop. In Italy, I have had it served all three ways, and they were all bellissimo.
When serving this recipe to my Italian relatives, I double the garlic... they like their garlic.
Gather your Ingredients (mise en place).
Mix all the ingredients together in a small bowl.
Cover and allow to sit on your countertop for two or three hours before serving.
Chef's Note: Before serving do a final taste test for proper seasoning.
Chef's Note: I was reading on another site that some recipes add freshly-chopped tarragon. I did not include that in this batch, because I will be serving it at an early afternoon event, and I did not have time to create a sample batch (I never throw a new recipe at my guests); however, I felt it worthy enough to include in the Optional Items category. As for the anchovy paste... I have used it and love it; however, if I add it, I eliminate the salt from the recipe ingredients. Do not forget that some people have fish allergies, so if you include the anchovy's make sure you let your guests know.
PLATE/PRESENT
Toast up some nice crusty Italian bread, and brush on a bit of olive oil.
Chef's Note: I usually brush the olive oil on the bread, and then pop them into a 400f (205c) oven, until they are nice and golden brown.
Chef's Tip: If you genuinely are a garlic lover, and you want to punch it up a bit, then after toasting the bread, cut open a raw garlic clove, and rub it on the bread... Oh Yeah!
Add a bit of ricotta cheese, or cheese of your choice.
Top with the tomato sauce, and drizzle on a bit of good balsamic vinegar.
Serve to your waiting (famished) guests. Enjoy.
Keep the faith, and keep cooking.