This sun dried and roma tomato bruschetta recipe is so flavorful, you won’t even know it’s healthy! Bread piled with tomatoes, garlic, balsamic, and basil!
I fell in love with tomatoes when I was in Europe. When Trevor and I first moved to Seattle, I got a job nannying for a family. A few months in, summer vacation had started and they were headed to France and Italy and they were kind enough to ask me to come! Of course, I was most excited about trying all the food. My first thoughts were about desserts…duh…but what I was truly blown away with was all the fresh tomatoes!
What? I know. Who am I?
Maybe I was just blinded by the fact that I was in Europe, but I swear their tomatoes taste better than ours…they’re sweeter, plumper, and juicier. Is that even possible? 😉 I’ve never eaten so many tomatoes before. I ordered them in my salads, extra on my pizza, ordered more caprese than I can count, and had the best bruschetta.
There’s just something about fresh, juicy, bright tomatoes, mixed with balsamic vinegar, sweet basil, and spicy fresh garlic piled on top of freshly toasted bread that’s just incredibly satisfying. Bruschetta, to me, is one of the most overlooked appetizers! It’s often overshadowed by cheesy, seafoody, meaty, sinfully delicious appetizers, but every time I actually forgo the sinful appetizers and go for the lighter bruschetta, I am never disappointed.
You, like me, will not be disappointed with today’s sun dried and roma tomato bruschetta!
Do you like tomatoes? Like I said, I was never really a fan until Europe. I’d pick them off my sandwiches, shove them to the side of my plate when they were sprinkled on my salads, and wiped them off my tacos! Oh wait. I still do that, except the salad part. I LOVE tomatoes in my salads, caprese, and my sun dried and roma tomato bruschetta.
The best part about the sun dried and roma tomato bruschetta, is that you can have it for an appetizer, a light lunch or dinner!
Start by chopping your roma tomatoes. I like chopping them pretty small, because although I have a newfound love of tomatoes, I still don’t want to have a huge chunk to chew on. Next, measure out some sundried tomatoes that are packed in oil. JUST the tomatoes, keep the liquid in the jar – we’ll use that later. I need about 8 of the sun dried tomatoes to make 1/2 cup. Mince these finely. Mine ended up as almost a paste.
Now, using my most favorite garlic press, press (or mince with a knife) some garlic cloves.
Place your chopped roma tomatoes, sun dried tomatoes, and garlic cloves in a bowl. Give it a quick stir.
Add in some oil from the sun-dried tomatoes, balsamic vinegar, dried basil, and salt. Stir again, taste test, and re-season if necessary!
Next, prep your bread. I used a multigrain artisan loaf, because I wanted to keep this super healthy, but feel free to use a white baguette. My only recommendation is to use something hearty enough that can withstand the juices from all the tomato! I cut my bread into 10 slices that were 1/2 in thick. Place the slices onto a baking sheet lined with a silicone mat.
Preheat broil (mine is 500 degrees F) on your oven and broil slices for 1 – 2 minutes. Flip over and broil for another 1 – 2 minutes.
Now, top your toasted bread with the tomato mixture and broil for another 1 – 2 minutes, or until the tomato mixture is hot.
Here’s a word of advice, this tomato mixture is really juicy, which is great, because nobody likes dry tomatoes. However, it can make the bread a little soggy, especially if the bread isn’t sturdy. So. I’d recommend making and serving these right away! Don’t let them sit out. Instead, I’d just make what you need, then keep the bread and tomato mixture separate, and make more as you need it! The tomato mixture can sit in the fridge, in an airtight container, and really, just gets more flavorful as it sits!
This sun dried and roma tomato bruschetta is truly flavorful and has amazing texture…I swear you won’t believe it’s healthy for you! I love the toasty crunch of the bread that’s piled with two types of warm, juicy, tender tomatoes, spicy garlic, tangy balsamic, and sweet basil!
Tomatoes? Love ’em or hate ’em? Show me the yummy!
Sun Dried and Roma Tomato Bruschetta
Equipment for this recipe
- 5 roma tomatoes chopped
- 1/2 cup sun-dried tomatoes packed in oil, about 8
- 4 cloves minced garlic
- 1 tablespoon oil from sun-dried tomatoes
- 1 tablespoon balsamic vinegar
- 2-4 teaspoons dried basil
- 1 teaspoon salt
- 1 loaf bread of choice I used multigrain artisan bread - something hearty that can withstand the juices from the tomato! I used 12 - 1/2 in thick slices - 6 servings (2 slices per serving)
- Preheat broil (mine is 500 degrees F) - broil slices for 1-2 (I did 2, but time may vary based on your oven) mins - flip over and broil for another 1-2
- Stir together all ingredients, minus the bread. Taste and re-season, if necessary.
- Top with mixture and broil for another 2 mins or until hot.
- Serve immediately, or may get soggy.
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*Note: Nutrition information is estimated and varies based on products used.