The English Post

Bruschetta with tomatoes

Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia

Bruschetta with tomatoes, born as a “poor food” from the need of Italian farmers to use stale bread, in Neapolitan cuisine,  was the snack of farmers who dressed these slices of toasted bread with freshly picked tomatoes.

The original recipe is comprised of drizzling the bread with extra virgin olive oil and topping it with garlic, tomato and oregano. 

The secret for authentic Italian bruschetta is using simple, but high quality ingredients (a rule that is the staple of all Italian cuisine). Choose Italian rustic bread, with natural yeast (available in Italian food shops), which should stay fresh for 7-10 days. The olive oil for classic bruschetta — tomato, oregano and garlic —  must be strictly extra virgin (in Italy, it’s also known by the abbreviation “EVO”) with intense aromatic notes, while a lighter extra virgin olive oil is preferable for Bruschetta with cheese or salumi. For this recipe, I used the fine Sicilian PDO extra virgin olive oil, PDO Monti Iblei, which possesses intense and distinctive aromas.

Tomatoes (preferably organic plum tomatoes) add sweetness, while a fresh high quality oregano (in Italian specialty shops, try the fine Sicilian oregano) make your bruschetta very special.


© Ph. Veronica Lavenia

Bruschetta with tomatoes: Ingredients

Serves 4

4 ripe flesh plum tomatoes

1 clove garlic (minced)

Pinch of sea salt

2 tbsp high quality Italian extra virgin olive oil

1 tbsp oregano

4 toasted slices of rustic Italian bread


Bruschetta with tomatoes: Method

  1. Wash tomatoes and cut them in half. Chop the tomatoes coarsely and pour them into a bowl.
  2. Mix the tomatoes with the garlic (peeled and crushed), a pinch of salt, extra virgin olive oil and oregano.
  3. Let stand for 10-15 minutes to absorb the flavors of the marinade.
  4. Toast the bread and spread the tomatoes with the sauce.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.