Bruschetta Pomodoro with Crushed Tomatoes

Bruschetta Pomodoro.jpg

This classic Italian sauce is typically prepared with olive oil, tomatoes, and basil. It is intended to be a very light and fresh sauce either served on toasted bread or on pasta. This recipe is perfect for a light appetizer or mid-day snack. 

WHAT YOU WILL NEED

For the pomodoro sauce:

  • 3 cloves of garlic

  • 1 400g can of Molinera Crushed Tomatoes 

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ tsp sugar

  • 5 – 10 Fresh basil leaves

  • 6 slices French baguette (sliced diagonally)

  • 2 tbsp Molinera Pure Olive Oil 

  • 1 tsp Molinera Extra Virgin Olive Oil 

  • 1 small bag of plain potato chips

INSTRUCTIONS

The Sauce:

  1. In a medium saucepan, add chopped garlic and lightly fry in pure olive oil until very lightly browned (low to medium heat – make sure not to burn the garlic).

  2. Pour the can of crushed tomatoes into the pan.

  3. Add salt, pepper, and a pinch of sugar (to cut the acidity of the tomatoes).

  4. Cover and simmer the tomatoes in low heat for 20 minutes to allow the sauce to reduce.

  5. Remove pan from heat and strain the tomatoes to remove any excess liquid from the sauce (You don’t want your bruschetta to get soggy).

  6. Remove pieces of garlic from your sauce (optional).

For the bread:

  1. Slice 6 pcs. of French bread diagonally. Slice them thinner if you would like more crunch.

  2. Put them in the toaster or over for 5 minutes (or more depending how toasted you want the bread to be).

  3. Rub a sliced garlic clove on to the hot bread (don’t burn yourself!).

To finish:

  1. Top each toasted bread slice with a good amount of tomato sauce.

  2. Chop up basil leaves and sprinkle it on the bruschetta.

  3. Lightly drizzle bruschettas with extra virgin olive oil.

  4. Serve with a side of potato chips.

Level it up:

  1. Slice up a few pieces of jamon iberico or jamon serrano and place them on top of the bruschette. or

  2. Shave some fresh parmigiano reggiano over the bruschette