It’s almost fresh tomato season, and I am EXTREMELY excited for it. We have a little pot of tomato plants on our balcony, and I can’t wait to have our own garden-fresh veggies.
That being said, 1) our tomatoes are not there yet, and 2) I really try to be mindful of the amount of fresh produce that we buy at the grocery store. I hate to see food go to waste, so anything I can buy pantry-style, I do. That way, I always have food on hand and I don’t have to stress about rotting tomatoes.
For those wondering if you can make bruschetta with canned tomatoes, the answer is yes, you can! It’s just dressed tomatoes on toast. Don’t overthink it! The only difference is that canned tomatoes are liquid-y even when drained, so you’ll want to salt them to get a bit more of the water out before plating.
This recipe is very simple, but makes a perfectly presentable appetizer for your next gathering. Swap in your fresh tomatoes once they’re ready—bruschetta is delicious either way. Quick note: you’re going to want to cut your bread slices a bit thinner than pictured. I cut mine a little too thick, but there was no turning back :)
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Bruschetta with Canned Tomatoes Recipe
Make bruschetta with canned tomatoes until your vine-ripened ones have reached their peak.
Makes: 8 servings
- 1 14.5-ounce can diced tomatoes, drained
- 4 tablespoons olive oil, divided
- 1 tablespoon garlic, minced (about 3 cloves)
- 2 teaspoons Italian seasoning
- Heaping 1/4 teaspoon salt, plus more to taste
- Pepper to taste
- 8-10 ounces bread, cut into 3/4-inch slices (we used French baguette; crusty bread is highly recommended)
- Grated or shaved Parmesan to taste (about an ounce will do)
- Pour the tomatoes into a sieve set over a bowl, and add at least 1/4 teaspoon of salt. Mix the salt and tomatoes together, and apply very light pressure to the tomatoes to encourage them to drain. Set the tomatoes aside at room temperature to release excess liquid, stirring occasionally, while the bread toasts as described in the following steps.
- Brush the bread slices with two tablespoons of olive oil and broil until toasted. With the broiler on high, the slices will need to toast for about two-three minutes on each side.
- When the bread is toasted, remove it from the oven and allow it to cool.
- In a large bowl, stir the drained tomatoes, remaining olive oil, garlic, Italian seasoning, and pepper together. Taste and adjust seasoning as desired.
- Spread the tomatoes on the bread slices, and top with Parmesan. Enjoy.
Notes and Nutrition Information
Feel free to toast your bread slices on the grill if you’re at a cookout. It’s equally (if not more) delicious that way.
Add fresh basil or balsamic reduction (see this broccoli recipe for directions) for a touch of sweetness.
One eighth of this recipe as written contains approximately 168 calories, 9 grams of fat, 19 grams of carbohydrates, 5 grams of protein, 1 gram of fiber, 2 grams of sugar, and 294 milligrams of sodium.