Letting the tomatoes and basil rest in the dressing for an hour gives this classic tomato bruschetta recipe a deeper flavor. The marinated tomatoes can also be tossed with pasta for an easy, no-cook tomato sauce.
Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
1 tablespoon red-wine vinegar
½ teaspoon minced garlic, plus 1 clove
¾ teaspoon kosher salt
1½ pounds ripe tomatoes, seeded and diced (about 3 cups)
½ cup thinly sliced fresh basil
Ground pepper to taste
24½-inch slices baguette (18 ounces), toasted or grilled
Preparation
Active
Ready In
Whisk oil, vinegar, minced garlic and salt in a large bowl. Add tomatoes and basil; gently stir to combine. Season with pepper. Let stand at room temperature for 1 hour before serving.
To serve, cut the remaining garlic clove in half. Rub baguette slices with a cut side of the garlic, then top with a generous 1 tablespoon of the tomato mixture.
Per serving:
152 calories;6 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 6 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 566 IU vitamin A; 8 mg vitamin C; 9 mg calcium; 0 mg iron; 265 mg sodium; 141 mg potassium