Homemade Tomato Concasse Bruschetta

Homemade tomato concasse bruschetta. The taste of Italy. Serve it as an appetizer or have it for lunch. Very fresh tasting with wonderfully fragrant raw garlic, tomato concasse and that oh so Italian ingredient of fresh basil. Add some extra virgin olive oil and serve on toasted French bread slices and you have one hell off a tasty, and healthy dish. Yum!

Before we make the bruschetta topping a quick word about the bread. To keep this recipe as healthy as possible the traditional way of serving bruschetta is with crusty and freshly baked French or Italian bread. Normally sliced from a breadstick. The reason why this is the healthier option is that this type of bread has zero fat in it. This makes it slightly lower in calories, and certainly lower in cholesterol than other breeds.

You can buy this bread in the form of a French stick from most grocery stores or bakeries. However, if you do feel adventurous, and have the time, then one not click the picture below and try and make your own, as I did. There is nothing like homemade bread I can tell you.

I’ll leave the bread decision to you, but for the topping, all you need to do is the following…

1. Gather all of the ingredients together

As already mentioned above, you only need 4 ingredients for the homemade bruschetta topping. Tomato, which you’ll concasse, raw sliced garlic, fresh chopped basil, and extra virgin olive oil.

With all ingredients together it’s a simple case of preparing the garlic and the tomato. The basil leaves are simply washed and roughly chopped.

2. Prepare the garlic and set aside

For the garlic, first, peel and bash the garlic. Add this to the mortar part of a pestle and mortar, and sprinkle with sea salt.

Now, using the pestle crush the garlic in the mortar and cover the crushed garlic with some of the olive oil. This is to stop it drying up while you prepare the tomato concasse.

3. Prepare the tomato concasse

For those of you unaware, tomato concasse is actually a French technique of skinning and de-seeding a tomato. In truth, you could easily just not bother and chop the raw tomato. However, using tomato concasse provides a far better texture and taste as removing the skin allows the oil and garlic to marinade the tomato.

To prepare the tomato concasse first fill a medium pot with water and place it on the stove to boil. Then take the tomato and cut a deep cross through the centre of it.

Once the water is boiling place the tomato in the pot and leave it for around a minute until the skin starts to break away from the tomato flesh. Now, being careful of the heat remove the tomato from the pan and start to peel the skin off the tomato.

Peel all of the skin from the tomato.

Now, cut the tomato into quarters and then remove the seeds.

The tomato concasse is prepared and all you need to do is to rough chop the tomato into small diamond shapes.

4. Finish the best ever homemade tomato concasse bruschetta

Now the best bit. Put all of the ingredients into a bowl and add remaining olive oil.

Mix it all together and you’re ready to go…

With the bruschetta topping prepared you can use it straight away or leave it in the fridge overnight. If you leave it, the time to marinate will mean a far stronger flavour. Yum!

And that’s it my find foodie friends. The best ever homemade bruschetta. The taste of Italy right in your own kitchen. Simple to make and very tasty. Enjoy!

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As always, many thanks for reading and until next time… Steve.

5. Nutritional values

6. Printable recipe