Olive Garden Bruschetta Pomodoro Copycat
Ingredients
- 1.5 lbs tomatoes diced I used Campari tomatoes
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Bread for serving
Method
- Slice your bread, and add it to a sheet pan in a single layer. Broil in the oven for a few minutes until golden brown. Remove the bread, and set aside.
- 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. Allow the tomatoes to marinade in the sauce for at least an hour. Taste and add more garlic, or a pinch of salt, or basil if desired.
- Serve immediately at room temperature on focaccia bread, crostini, or crackers. Or cover and refrigerate - enjoy for up to 4 days. Grill bread to serve with or place slices of bread on a baking sheet and broil or toast for 2-3 minutes until brown.
- Drizzle with extra olive oil or balsamic vinegar as desired.
Nutrition
Calories84kcalCarbohydrates6gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium155mgPotassium172mgFiber1gSugar4gVitamin A108IUVitamin C8mgCalcium31mgIron1mg
Notes
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.