Straight forward and delicious. This easy bruschetta recipe will have your taste buds humming. It is so versatile – use it as a pasta sauce or with my Cauliflower Parmesan, on a charcuterie board, as a topping for crostini, or in my Puttanesca Soup recipe. If I’m being honest, I ate it straight out of the jar with a spoon for days. You can’t go wrong with homemade bruschetta.
Recipe makes a ton of bruschetta!
- 6-7lbs on the vine tomatoes, stems removed
- 6 cloves of garlic, thinly shaved on mandolin
- 3oz capers, drained and rinsed
- 1/2medium red onion, small dice
- 1/4 cup olive oil
- 1/2 cup water
- 1 large handful of fresh basil, julienned
- salt and pepper
Combine all ingredients in large pot over high heat and bring to simmer. Lower heat, cover with lid, and continue to simmer while stirring occasionally until tomatoes have cooked down far enough to be fully covered by the liquid. Uncover and simmer 1 hour stirring occasionally. After 1 hour, use potato masher to mash tomatoes and bruschetta until desired consistency. Continue to cook on low simmer, uncovered for another 2-3 hours stirring occasionally.
Don’t forget to tag me if you give this recipe a try #whatsinbreesbelly