recipeFrancesca Rangoni

Tomato Bruschetta

recipeFrancesca Rangoni
Tomato Bruschetta

Tomato Bruschetta

Another great antipasto to have with a glass of wine and maybe some other falvour bruschetta too. My children love this for breakfast..!.

I discovered this super easy way to whizz up the tomatoes in a blender and I’ve never looked back. I used to chop them into small pieces, but they would slip off and you couldn’t put much on the toast. This way, you get the full tomato experience with less mess.

I use pomodorini because they have a good flavor. In Italy in the summer I would use any tomato that came my way and they are sweet and full of flavor. So use any tomato you have, just be mindful that it is not tasteless or too acidic.


·       250g pomodorini tomatoes

·       Glug of oilive oil

·       Toast

·       Basil leaf


Cut the tomatoes into pieces and place in a blender. Whizz it all up into a lumpy mixture. You are not making a drink so it shouldn’t be completely liquid – a few lumps are good.

Stir in some good extra virgin olive oil and season with salt.

Toast a few slices of bread per person and place on a serving dish. Perhaps cut the bread into manageable bitesize slices if they are too big.

Spoon the tomato mixture onto each piece of toast and dress with a little more olive oil and a basil leaf if you can.