The best tomatoes for bruschetta share a common characteristic
To prepare a tasty bruschetta, the first step is to choose very ripe tomatoes, with body and little water and seeds.
Bruschetta is an Italian delight: the warm, toasted bread enhances the flavor of the tomatoes, olive oil, and seasonings. It's a hit as an appetizer or starter and requires little effort.
Very ripe tomatoes are ideal because they are extra soft and can be easily crushed for a smooth texture. They should have completely red skin, without any green spots, and yield slightly to pressure. Roma varieties are ideal for their intense flavor and dense texture, and Beefsteak tomatoes are another excellent choice for similar qualities. Whichever variety you choose, they should be at their peak ripeness, but not overripe.
Preparation begins by chopping and draining the tomatoes. Puréeing them results in a smooth, melt-in-your-mouth texture, while dicing them provides a crunchier texture. Very ripe tomatoes are best puréed, while fresher tomatoes are best diced. Draining them well prevents the bruschetta from becoming soggy.
Sprinkling the tomatoes with a pinch of kosher salt prepares them well: the salt enhances the flavor, and along with the tomato's acidity and neutral olive oil, the result isn't overpowering. Pepper, basil, oregano, and thyme are good secondary seasonings, and garlic and yellow onion are common companions.
If chopping and blending seems too much work, simply put all the ingredients in a food processor. A few pulses will give you a sauce-like texture, perfect for serving with crostini or ciabatta.
