Find out how to make authentic Italian tomato bruschetta with this easy recipe! This bruschetta al pomodoro is perfect for any summer occasion.

Bruschetta al Pomodoro was one of the first recipes I learned to make when I took a weekly cooking class in Florence years ago. It makes sense our teacher chose this particular recipe to teach. Tomato bruschetta is one item I’m seeing on just about every menu here in Tuscany. In the summer when the tomatoes are dark red, sweet, and juicy, there is no better way to eat them than atop grilled crusty bread with garlic, basil, and a little good olive oil. If there’s one simple and authentic Italian recipe to know, it’s this bruschetta.

What is Bruschetta and How do I Make it?

Technically bruschetta refers to the way the bread is prepared rather than the topping. Many Americans think bruschetta is the tomato topping you see here. Even Trader Joe’s sells “bruschetta sauce” that’s made with Roma tomatoes, olive oil, and garlic. In Italy, there are endless types of bruschetta, from plain toasted bread with garlic, salt and olive oil, to bruschetta with white beans, to the pesto bruschetta that’s popular in Liguria. This tomato bruschetta, is certainly the most traditional version here in Tuscany.

In the town of Greve in Chianti, one of the restaurant awnings even reads, “bruschetteria.” It’s a lovely place to stop for an afternoon aperitivo and snack.

Bruschetta al Pomodoro makes a terrific snack or appetizer whether it’s at home or to bring to a summer party. When I have extra tomato bruschetta topping I love adding it to salads, quinoa, or lentils.

Some places serve bruschetta al pomodoro even more simply. This deconstructed tomato bruschetta was from a restaurant in the charming town of Radda in Chianti. In the Tuscan heat, the fresh tomatoes and hearty toast went so well with a chickpea salad.