Appetizers and Snacks · Recipes · Vegetarian

Bruschetta al Pomodoro

Stephanie and Peter are off to Italy.  Luck outs.  They should be in Sienna by now.

We were in Sienna a few years ago for Danielle and Paul’s wedding.  What a glorious time we had.  The wedding was beyond amazing, set right in the heart of the wine country.

We stayed in an “apartment”.  It was the most amazing apartment, with a cypress lined driveway.

We had dinner at La Bottega del 30, and loved it so much we wanted to go back again the next day.  We couldn’t because they were closed for their cooking school.  Of course we took the class, and this bruschetta was one of the dishes we made.

Sunshine was the super star of the class.  He’s using a mezzaluna knife to chop the nettles used for our pasta.

Bruschetta al Pomodoro

  • 1 pound ripe tomatoes
  • 2 cloves garlic, finely chopped
  • 1 small bunch of basil, finely chopped
  • 1 tablespoon dried oregano
  • 1 pinch crushed red pepper
  • 1 cup olive oil
  • 6 slices country-style bread
  • salt and pepper

Cut an “X” at the bottom of each tomato.  Drop into boiling water for a few seconds, until the skin starts to pull away from the tomato.  Remove tomatoes from water and peel.  Remove seeds and dice.

Place tomatoes in a bowl, along with garlic, basil, oregano, crushed red pepper and olive oil.  Season with salt and pepper.  Let stand at room temperature for 30 minutes.

Grill bread and serve topped with tomato mixture.

Grape vines outside of our apartment.

What a beautiful sunset.

This was taken at the Duomo in Sienna.

My handsome photographer.

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