Thank Goodness, We Still Have Tomatoes!

Photo by Judy Doherty



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  • Author: Recipe, photos, and video by Judy Doherty
  • Yield: Serves 4


Watch chef/photographer Judy Doherty make bruschetta and follow her easy recipe below.


Units Scale
  • 2 ripe beefsteak or heirloom tomatoes, cored, diced, and drained
  • 1/4 cup fresh basil leaves, chopped (Reserve some whole leaves for garnish.)
  • 1 clove garlic, chopped
  • Pinch sea salt
  • 1/2 loaf French bread, sliced thin and grilled
  • Extra-virgin olive oil


Combine the drained freshly chopped tomatoes in a bowl with the chopped basil, garlic, and sea salt. Let macerate on the counter or in the fridge until ready to serve.

Grill or toast the bread slices and then place a heaping spoonful of the tomato mixture on the toast. Drizzle with olive oil and garnish with reserved basil leaves. Enjoy!

  • Category: Appetizer

Keywords: Bruschetta, tomato, basil, olive oil