---
comments: true
tags:
  - sauce
  - italian
  - the-new-york-times
---
# :tomato: Tomato Bruschetta

![Tomato Bruschetta](../assets/images/tomato-bruschetta.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 2.08 hours |

## :salt: Ingredients

- :tomato: 1 lb plum tomatoes
- :salt: 1 tsp salt
- :olive: 5 Tbsp olive oil
- :garlic: 2 cloves garlic, minced
- :herb: 8 large basil leaves
- :salt: some pepper
- :bread: 4 slices toasted bread

## :cooking: Cookware

- 1 colander
- 1 bowl
- 1 small saucepan

## :pencil: Instructions

### Step 1

Core and chop the plum tomatoes, then transfer colander over a bowl or in the sink. Add the salt and gently stir. Let
drain for up to 2 hours.

### Step 2

Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic, minced over low heat until the
garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.

### Step 3

Roll the basil leaves up and thinly slice crosswise.

### Step 4

When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl.
Season with additional salt and pepper, to taste. Spoon over toasted bread.

## :link: Source

- The New York Times