A pantry-friendly take on tomato bruschetta using Bionaturae's canned tomatoes: either our D.O.P. San Marzano Tomatoes or Regenerative Organic Certified Diced Tomatoes! By using canned tomatoes, this classic Italian appetizer can be enjoyed with perfectly ripe tomatoes any time of year. Make sure to drain the diced tomatoes well for the best texture. Don’t discard the tomato juice, save it to cook grains, add to soups, or whisk into a quick vinaigrette!

Serves: 6
Total Time: 15 minutes

Instructions

1. Drain canned tomatoes, reserving the liquid. If using whole San Marzano Tomatoes, you'll need to dice them first.
2. Heat 2 tablespoons olive oil in a 12-inch skillet (preferably cast-iron) over medium heat. Working in batches, add the bread in a single layer and cook, turning once, until golden and crisp on both sides, 3–4 minutes total. Transfer to a plate.
3. Meanwhile, in a small mixing bowl, stir together the drained diced tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, salt, and a few grinds of black pepper.
4. Just before serving, gently fold in the basil. Taste and adjust seasoning, as desired.
5. Assemble: Spoon the tomato mixture over the toasted bread.
6. Finish and serve: Drizzle lightly with additional olive oil and serve immediately. Store leftovers in the refrigerator for up to 3 days.