How to Make My Mom Lilli’s easy Tomato Bruschetta

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How to Make My Mom Lilli’s easy Tomato Bruschetta

Everyone loves my mom Lilli’s easy tomato bruschetta for their ease of preparation and delicious flavor. The secret lies in using high-quality ingredients. Choose ripe tomatoes, the right bread, and extra virgin olive oil with the intensity that suits your taste.

My mom’s bruschettas slightly differ slightly from traditional Italian tomato bruschettas, usually made without onions. The tomato bruschetta I’m sharing is simple to make, but to achieve a perfect result, you need to pay attention to a few key steps.

When selecting the bread, opt for a quality loaf that, once well-toasted, can hold and complement the ingredients and seasonings effectively. The bread should not absorb the dressing excessively but maintain a satisfying crunch. This is why bruschetta should be seasoned and consumed immediately.

Traditionally, a clove of garlic is rubbed onto the bread (a simple version of bruschetta can consist of garlic, quality oil, and salt). However, if you’re not a fan of garlic, you can skip this step; the end result will still be excellent.

Many people ask me: “Why is my tomato bruschetta watery”?

Here’s a little secret: After dicing the tomato, it should be left to drain in a colander for at least 15 minutes so that it loses its water and comes out dry.

While the classic bruschetta, served alongside a glass of Italian sparkling white wine for the aperitif, is timeless, you can get creative by adding ingredients like olives, capers, or cheese.

The one I’ve presented here is a classic of Italian cuisine, bruschetta al pomodoro. But from my cookbook, I also offer other tasty variations:

But let’s see now how to prepare step by step a healthy, wholesome, vegetarian, and vegan tomato bruschetta in my wonderful mom Lilli’s way!

 my mom Lilli's tomato bruschetta
my mom Lilli’s tomato bruschetta

Recipe Difficulty Level: easy

Ingredients:

  • 1 onion
  • 8 slices of homemade bread
  • 5-6 red cluster tomatoes
  • Garlic
  • Extra virgin olive oil
  • Basil
  • Salt
  • Black Pepper

Instructions:

Begin by finely chopping the onion. 

Add a drizzle of extra virgin olive oil and the onion in a frying pan. Season with salt and pepper and sauté the onion over very low heat with a lid until it becomes tender.

While the onion is cooking, thoroughly wash the tomatoes and score the skin with two perpendicular X-shaped cuts on the side opposite the stem.

Bring a pot of water to a boil and blanch the tomatoes for 1-2 minutes. Do not overcrowd the pot, as it may cause the water temperature to drop. Drain and cool the tomatoes in cold water to stop cooking.

Remove the tomato peels using your fingers or a fork, starting from the cuts you made earlier. The peels should come off easily.

After peeling, remove the tomato seeds and dice the flesh. Place the diced tomatoes in a colander for at least 15 minutes to allow excess water to drain. The tomatoes should be dry.

Season the diced tomatoes with salt and pepper and add them to the pan with the cooked onion. Allow everything to cook and meld together over low heat for a few minutes. Turn off the heat and add the basil, chopped by hand.

Now, prepare the bread for your tomato bruschetta

On a hot grill, in a nonstick pan, or even in the oven at 180°C, toast the bread slices on both sides. Once toasted, peel a garlic clove and rub it on the top of the slices to infuse them with flavor.

Place the seasoned tomatoes directly onto the bread slices. Your bruschetta is now ready to be served. 

Enjoy! Buon appetito!

Notes and Tips for Perfect Bruschetta:

– Choose bread with a compact crumb, as it will not absorb the tomato water.

– Adjust the amount of garlic to your taste or omit it if desired.

– Enjoy your bruschetta immediately to maintain the bread’s crispness.

Storage:

Consuming your bruschetta immediately is best to prevent the bread from becoming too moist. If needed, you can store the tomato mixture in the refrigerator in an airtight container for 1-2 days and assemble the bruschetta just before serving.

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