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If you want to surprise your friends with simplicity, this Tomato Bruschetta sauce can be an idea: with 3 ingredients and the aromatic herbs from your garden, you can have a topping that is as irresistible as cherries!

With so few ingredients, the secret for success is their quality and especially peeled tomatoes make the difference. My recommendation is for you to try Ciro Flagella Peeled Tomatoes that you will never forget after trying once.  Then, if you really want a treat, prepare 2 sauces following the same procedure, but using red tomatoes for one sauce and yellow tomatoes for the other: it will be like having a cone of Gelato with two scoops of your favourite flavours.

For a perfect Bruschetta sauce, remember to remove all the seeds from the peeled tomatoes and avoid pieces of aromatic herbs: use a specific bag or container for the herbs so that they can release their essential oils, but not lose leaves or seeds.

And if you have time to chop some extra shallot, make some extra sauce and store it in a jar in the refrigerator to serve with starters or main courses.

ingredienti

Tomato Bruschetta sauce

6.6g carbohydrates per 100g

Ingredients for 4 servings

  • 500g peeled tomatoes
  • 150g shallot
  • 50g extra virgin olive oil
  • 2 cloves of garlic
  • 1 bunch of aromatic herbs (rosemary, thyme, marjoram, summer savoury)
  • extra virgin olive oil, chilli pepper, garlic, salt

Preparation of the Bruschetta sauce

  1. Cut the peeled tomatoes in half, remove the seeds and dice the flesh.  Chop the shallot finely and sweat it with 50g olive oil, then add the diced tomato, the garlic and the aromatic herbs bouquet in a bag or colander so that it just releases its aroma.
  2. Allow to cook over low heat until the tomato has become creamy and the liquid has completely evaporated, therefore at least 1 hour.
  3. Use the sauce to top Bruschettas or with meat or fish.

salsa di pomodori gialli

Version with gluten of Tomato Bruschetta sauce 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.

We could write pages and pages of recipes with tomatoes, so let’s start with this one: my No-cook stuffed tomatoes, a vegetarian, tasty, fibre-rich preparation that does not require the oven.

The main trick to make good stuffed tomatoes is to drain them and let them lose their water by sprinkling them with a pinch of salt and laying them ‘upside down’ on a surface covered with kitchen paper. Furthermore, it is important to choose perfectly ripe and firm tomatoes to get the best out of this preparation.

And if you like fresh fillings for summer, try my Travel Caprese.

No-cook stuffed tomatoes

6.64g carbohydrates per 100g

Ingredients for 4 servings

  • 720g approx. tomatoes (4 ripe, firm salad tomatoes)
  • 170g yellow and red pepper
  • 50g peas
  • 40g onions
  • 30g breadcrumbs**
  • 30g pitted black olives*
  • 8g capers
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the tops off the tomatoes, empty them, add a pinch of salt, then place them on a tray covered with kitchen paper to drain the water they produce. Use the inside of tomatoes to add to a soup or sauce.
  2. Meanwhile prepare the filling. In a frying pan, sauté the sliced onion, then add the peas and diced pepper, and cook. Remove from the heat and add the breadcrumbs, capers, chopped olives and season with salt and pepper.
  3. Stuff the tomatoes with the vegetable mixture and serve.

Pomodori ripieni senza cottura

Version with gluten of No-cook stuffed tomatoes

Replace gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.