Copycat Trader Joe’s Bruschetta Sauce Recipe
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Jump to RecipeThis copycat Trader Joe’s Bruschetta recipe sauce is sweet, tangy, and SO flavorful – a taste of summer in each bite! Made with diced tomatoes, fresh garlic, olive oil, basil, and a tangy vinegar dressing this is one incredible appetizer that tastes just as good as the original.
The perfect make-ahead party appetizer that everyone will love! Ready in 15 minutes, this recipe starts with chopped juicy, ripe tomatoes. Toss with fresh garlic and basil and marinate in a delicious white balsamic dressing. Make it up to 3 days ahead of time for easy entertaining.
Want more great TJ’s recipes? Try our version of Trader Joe’s Elote Dip Recipe, Copycat Trader Joe’s Greek Chickpeas, and our favorite Trader Joe’s Cacio e Pepe Copycat Recipe!
I’ve developed hundreds of recipes, and THIS one is my biggest win! Trader Joe’s Bruschetta Sauce has always been my favorite TJ’s product, ever since I first had it in California in 2010.Our perfect copycat version below tastes just as good (husband says better) than the original!
It’s called bruschetta sauce because of the fantastic olive oil and balsamic dressing the tomatoes are marinated in, it’s a bit more liquid-y than traditional bruschetta, and every bite is bursting with flavor. This is my absolute favorite appetizer to entertain with – always a crowd-pleaser (along with how to make Trader Joe’s spring rolls in the air fryer). Make this simple no-cook copy cat bruschetta today!
Why This Recipe Works
- Light, tangy, and delicious summer flavor in every bite!
- A delicious make-ahead appetizer for entertaining.
- Ready in 15 minutes, this appetizer comes together quickly.
- This no-cook recipe is easy to make, cooks of any skill level can successfully pull off the recipe following our step-by-step instructions below.
- Just as good (if not better!) than the original!
Ingredients You’ll Need
- Ripe tomatoes – I made this bruschetta with Campari tomatoes, which are sweet smaller tomatoes that are delicious anytime. Any ripe sweet (preferably garden-grown) tomatoes are going to be tasty in this recipe.
- Fresh basil – traditional in bruschetta recipes
- Fresh garlic cloves – finely minced fresh garlic adds a wonderful flavor!
- White balsamic vinegar – the secret ingredient in this bruschetta! Well not-so-secret, as it’s listed in the ingredients, but the white balsamic gives the sauce it’s signature flavor. I am able to find white balsamic in my local grocery store (Colavita brand), but you can purchase some online too.
- Extra Virgin Olive Oil
- Sea salt & black pepper to tase
- Sugar – while I typically wouldn’t add sugar to bruschetta, TJ’s sauce has it listed in the ingredients, so I did add some to keep it close to the original. It was the perfect amount.
Additions and Substitutions
- If you can’t find white balsamic vinegar, you can mix 2 tablespoons of white wine vinegar with 2 tablespoons of regular aged balsamic. The color will be a bit darker than the store-bought sauce, but the flavor is delicious.
- Fresh garlic is best, but you can use minced jarred garlic in a pinch.
- For a spicier version, add 1/2 teaspoon chili flakes into the sauce.
How To Make Bruschetta Sauce
Step 1: Chop the tomatoes – Finely dice tomatoes into small pieces and place in a large mixing bowl.
Step 2: Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
Step 3: Mix well to combine. The bruschetta sauce will be a bit liquid-y, but don’t drain! Allow the tomatoes to marinade in the sauce for at least a day (then drain if you prefer). Taste and add more garlic, or a pinch of salt, or basil if desired.
Step 4: Serve immediately on focaccia bread, crostini, or crackers. Or cover and refrigerate – enjoy for up to 4 days.
Recipe FAQs
According to the label, the ingredients are tomatoes, garlic, basil, olive oil, canola oil, sugar, salt, and white balsamic vinegar.
This recipe requires no cooking at all – simply dice the tomatoes, mix with olive oil and basil, and stir in the fresh garlic, vinegar, sugar and salt.
No, keep the tomatoes marinading in the olive oil and balsamic vinegar dressing – the liquid in the sauce is delicious to dip bread into! If you find the bruschetta too watery, you can serve it with a slotted spoon so some of the liquid will drain before you enjoy it.
Expert Tips
- When chopping the tomatoes, give them a fine dice, and make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the bruschetta.
- Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can (instead of jarred minced garlic).
- Season to taste. Everyone’s preferences for salt can vary. Before fully digging in, taste the bruschetta and add a bit more salt (or fresh basil) if desired.
More Easy Appetizer Recipes
- Shrimp Cocktail with Avocado
- Red Quinoa Salad with Feta Cheese
- Thai Wheat Noodle Salad
- Cheeseburgers in Paradise Recipe
- Tzatziki Shrimp Recipe
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Copycat Trader Joe’s Bruschetta Sauce
Equipment
- Mixing Bowl
Ingredients
- 1.5 lbs tomatoes diced, I used Campari tomatoes
- 5 cloves garlic minced
- 1/3 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chop the tomatoes – Finely dice tomatoes into small pieces and place in a large mixing bowl.
- Add the minced garlic, olive oil, and white balsamic vinegar, fresh sliced basil, sugar, salt, and pepper.
- Mix well to combine. The bruschetta sauce will be a bit liquid-y, but don’t drain! Allow the tomatoes to marinade in the sauce for at least a day (then drain if you prefer). Taste and add more garlic, or a pinch of salt, or basil if desired.
- Serve immediately, or refrigerate and enjoy for up to 4 days.
Notes
- Canola oil is listed as one of the ingredients in TJ’s bruschetta on the label. I left this out, as I didn’t have any on hand and the olive oil had the perfect flavor. If you want to stay true to the original, you can add some if you have on hand.
- Don’t strain! Keep the tomatoes marinating in the sauce. If it’s too watery for you, serve with a slotted spoon.
- If you can’t find white balsamic vinegar, you can mix 2 tablespoons of white wine vinegar with 2 tablespoons of regular aged balsamic. The color will be a bit darker than the store-bought sauce, but the flavor is delicious.
- Fresh garlic is best, but you can use minced jarred garlic in a pinch.
- For a spicier version, add 1/2 teaspoon chili flakes into the sauce.
Nutrition
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