Make This Healthy, Simple Shortcut Bruschetta with a Can of Diced Tomatoes

Photo byCookie and Kate

In Italian, the word bruschetta dates back to ancient Rome and means "to roast over coals." Traditionally served as an antipasto, or appetizer, it's a healthy, inexpensive way to start off a meal. Instead of potato chips and dip, bruschetta features simple Mediterranean fare: diced tomatoes, basil, balsamic vinegar, olive oil, garlic, Parmesan cheese and chopped onions.

To keep costs down, this recipe uses budget-friendly ingredients. A can of store-brand diced tomatoes cost me $1.48 and I bought a generic container of dried basil for $1.12. I picked up some French bread made right in the store for a dollar and had the other ingredients on hand.

Bruschetta tastes delicious with toasted French bread, but you can also use it on pasta, grilled chicken or crackers. The key is to let the ingredients marinate beforehand. Waiting 20 minutes, an hour --or even a full day--will allow the flavors to blend together to create an entirely new taste. The same is true for the bread: if it's a day old it's perfect for brushchetta. According to the old Italian saying, “Day-old bread, month-old oil, and year-old wine.”

If you want the real thing, you can easily substitute fresh tomatoes and basil for the supermarket ingredients called for here. One thing I do like about using canned tomatoes is that they're prepared when they're at peak ripeness and the salted version adds a bit of flavor to the bruschetta. They're also convenient--if you have a can on hand you can pull this appetizer together without making a trip to the store.

Simple Tomato & Basil Bruschetta

Ingredients

1 28-ounce can of diced tomatoes, drained

2 cloves garlic, minced

2 tablespoons olive oil (extra virgin recommended)

1/2 cup Parmesan cheese, grated

1 tablespoon balsamic vinegar

1/2 teaspoon dried basil

1/2 cup onion, diced

1/2 teaspoon sugar

Pinch of salt

Cracked black pepper to taste

1 loaf French bread, cut into 1/4 inch slices

Instructions

1. Toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in the balsamic vinegar, olive oil, salt and pepper. If you have time, refrigerate the mixture for an hour to let flavor develop.

2. Preheat the oven to 400 degrees.

4. Brush the bread slices lightly on both sides with a little additional olive oil and place on a large baking sheet. Toast until golden, about 5 to 10 minutes, turning halfway through.

5. Spoon the tomato mixture onto the toasted bread slices. Drizzle with a few drops of extra balsamic vinegar (optional).

Notes

Serves 4 as an appetizer.

The bruschetta mixture will keep for 2-3 days in the refrigerator.

Substitute about a quarter to a half cup of fresh basil for the dried if you want to use the real thing.

Feel free to up the amount of dried basil. I use a whole tablespoon when I make this recipe.

Be sure to drain tomatoes beforehand so the mixture doesn't make the bread soggy.

Don't skip the tiny bit of sugar. It helps cut the acidity of the tomatoes.