Bruschetta al Pomodoro

This bruschetta al pomodoro recipe with toasted Italian bread is a delicious way to use all the extra Roma tomatoes and basil growing in the garden.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 127 Calories

Ingredients

• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 pinch dried oregano
• 1 (1 pound) loaf French or Italian-style bread
• 2 cloves minced garlic
• 1 dash crushed red pepper
• 5 leaves chopped fresh basil
• 8 seeded, chopped roma (plum) tomatoes

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.

Step 3

Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.

Step 4

Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.

Step 5

Broil in the preheated broiler until lightly browned, about 1 minute per side.