Homemade Bruschetta | This Is Why I’m Full
This Homemade Bruschetta recipe is something that came about after we successfully made our own homemade French Bread (which we make about once a week right now!) Most people think of Bruschetta being made with fresh tomatoes and being raw (as in uncooked) I however much prefer a stewed tomato sauce type topping for my Bruschetta, soft flavorful onions and delicious tomatoes cooked to perfection, can you say yum?
We love to make bread, it’s a lot of fun and how can you not with all of the delicious things you can make with it?!
Let us know what you think of our Homemade Bruschetta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- For the tomatoes:
- 2 lb roma tomatoes or any good ripe tomato
- 2 clove garlic very finely minced
- 1 whole Yellow onion chopped
- 5 leaf Basil rolled up and sliced into thin strips, plus more for garnish
- 2 tsp Balsamic vinegar
- Salt and Pepper to taste
- For the bread:
- 1/2 loaf loaf of french bread about 7-10 slices
- Softened butter for spreading onto the bread
- 1 clove of garlic minced
- Preheat your oven to 350 degrees
- Quarter your tomatoes, and pull out all the seeds and "pulp" out of the middle with your fingers and discard so you are just left with the meat of the tomato
- Chop the tomatoes up into small, bite size pieces
- In a medium saucepan heat 2 tbsp olive oil and add your onion and garlic, cook until the onion is transparent
- Add your tomatoes, basil, balsamic vinegar, and salt and pepper to taste to the saucepan and reduce heat to medium, simmer for 30 minutes
- Once your sauce has simmered move it into a bowl and store in the fridge for an hour
- Slice your loaf of french bread into about 1½ inch slices (ish)
- Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes
- Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides
- Slice the tip off of one garlic clove so you have a flat surface
- Rub the garlic clove across the top of each toasted bread slice
- Spoon the tomato mixture onto the bread, top with a little more basil, and serve!