Tomato Bruschetta flavors are fresh and memorable. It is not only great on little crostini toasts but it is also great as a dip. Naturally gluten-free too!
One of my nieces thinks that Homemade Tomato Bruschetta belongs to her. I don’t know why. She is well mannered and always thinks of others.
But when a bowl of this bruschetta gets set on the table along with little crostini toasts she sits up as tall as she can lean forward and even pulls the bowl a little closer to herself.
She cracks me up and I just want her to get all she can.
If you have fresh tomatoes out of your garden, a great sale at the store or a wonderful nearby farmer’s market then, please, load up on tomatoes and make this delicious tomato bruschetta.
It is fresh, loaded with flavor and only takes a few minutes.
One of the beauties of the bruschetta is that you chop the tomatoes very fine. You could go with bigger chunks too.
It would taste just as good but the little pieces give it a unique and updated look. Also, they spread very nicely on the little toasts.
Shallots vs. Onions
Shallots and onions (garlic too) are all members of the allium family. They all grow underground, shoot up straight ‘stems’ and blossom on the very tip of the stem. The beautiful bulbs are under the soil.
They are larger than garlic and smaller than onions although some of them grow pretty big. Shallots have a coppery colored skin that, when skinned. has a pinkish hue at each inside layer.
As for taste, shallots are sweeter and more potent than onions. They also have a little bit of a hint of garlic taste too. In this recipe, it really adds to the flavor of the raw veggies combination.
Tomato Bruschetta is Versatile!
Do you know what else is a great way to use this bruschetta? As a dip! The little bit of balsamic really adds a nice flavor and it goes great with any chips you like.
I especially like tortilla chips and pita chips. Scoop it up with celery for a very healthy snack. Your company will love it too.
I haven’t tried the dip with my niece yet but she loves vegetables so chips or celery will make her very happy.
Her dad was scooping it up just last night with corn tortilla chips so I am thinking it’s a go for the whole family. I think I will double the quantity next time. We all want more!
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Garden Tomato Bruschetta
Homemade Tomato Bruschetta flavors are fresh and tasty on little crostini toasts and also great as a dip.
Ingredients
- 6 cups tomatoes roma, finely chopped to equal about 2
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 cloves garlic finely chopped
- 1 cup shallot finely chopped equals about 1/4
- 1/8 cup extra virgin olive oil
- 1 Tablespoon Balsamic Vinegar
Instructions
- So easy - Put all the ingredients in a bowl and mix well.
- Put in the fridge overnight. This is great for letting the flavors meld.
Now for a bruschetta that is completely different but equally tasty. Mushroom Bruschetta!
Ginny McMeans says
You can if you’re not going to use it as bruschetta again. It will take away from the freshness. You can use it for sauces or in soups and stews though.
Joann says
Can bruschetta be frozen
Amy @ The Cook Report says
I absolutely love bruschetta! It’s so summery and light
Tracy | Baking Mischief says
That’s so cute about your niece. It’s always so great when kids are fruit and veggie fans! This looks so yummy that I really can’t blame her either. I’d be trying to hog it too. 😉
prasanna hede says
Loved your niece’s story! Kids are are fun 🙂 loved your recipe.
sue | theviewfromgreatisland says
omg I’m just like your niece Ginny ~ I don’t even need the bread, just hand me a spoon and I’ll gobble up that whole bowl!
Anjali says
love a good brushetta anytime
Ginny McMeans says
Yes, it can. I would time it as you would canned tomatoes. But … it will still taste good but will not have the freshness like right from the garden. It will be more like a salsa because of the cooking.
Kathleen says
Can this be canned by the water bath method?
Ginny McMeans says
Yes, it will freeze – just defrost and it is ready to go. The tomato chunks will not be as firm from the freezing and defrosting but it will still taste delicious.
Jamie says
Can this recipe be stored in the freezer for future use?
Ginny McMeans says
Oh, that is just a few little snips of parsley snipped on top for color in the photo. You don’t need it at all.
Wanda says
What’s the green in the picture?