Sweet And Simple Tomato Bruschetta (Heirloom Recipe From Sicily)

September 3, 2020
Honestly, I have not been a fresh tomato fan for most of my life. When I was younger, I would gag on raw tomatoes. I picked them out of sandwiches and off salads. I thought they were slimy and sour, and if one of those little tomato seeds got stuck on my finger, it would creep me out.

But then I began to garden. Everyone had tomatoes in their gardens, so I purchased and planted my first six pack of cherry tomatoes. I didn’t think I would eat a single one of them. My first tomato harvest was incredible, there were beautiful little red tomatoes everywhere! My mother, who was born and raised in Sicily, told me I should make bruschetta, a sweet and simple Italian tomato dish. Anything my mother makes is pretty incredible, so even though I did not enjoy eating raw tomatoes, I gave it a try.

I was an instant tomato convert.

The combination of sweet onion, fresh basil, and rich olive oil magically transformed the tomatoes into a whole new experience. I began to seek out heirloom tomato varieties and started including slices of tomato in my sandwiches and on my salads. Bruschetta (pronounced “Brew-sketta”) is a traditional Sicilian “antipasto,” a first course or appetizer to a meal. It is usually served on small slices of toasted bread, but I also like to serve it on salad greens. My mother says the secret to this bruschetta is to slice the onions thin, run them under water, and then squeeze them lightly in a cloth. This process softens the onions and creates a sweeter flavor.
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Sweet And Simple Tomato Bruschetta (Heirloom Recipe From Sicily)

utensils YIELDS serves 6
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  • 1/2 pound chopped ripe seasonal tomatoes, any kind you like
  • 1 medium red onion, sliced and rinsed
  • 4 tsp extra virgin olive oil
  • 1-2 Tbsp fresh chopped mint
  • 1/4 cup fresh chopped basil
  • to taste Salt and Pepper
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1. Chop and lightly drain any excess water and seeds from the tomatoes.

2. Peel and finely slice the red onion. Place the onion slices in a metal colander and rinse with cold water. Drain and lightly squeeze the onions in a towel or cloth.

3. Combine tomatoes, onions, olive oil, and chopped herbs, stirring gently. Add salt and pepper to taste.

4. To make classic bruschetta on bread, thinly slice a small loaf of artisan bread and lightly toast the slices in the oven. Scoop bruschetta on slices and serve while the bread is warm. If you prefer a carb light option, place bruschetta on your favorite salad greens for a delicious alternative to salad dressing.

Buon appetito!

Also by Angie: Potato Salad With Capers & Dill

Tropical Vegan Kebabs With Cilantro Coconut Rice

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Photo: Angie Follensbee-Hall

Angie Follensbee-Hall
Angie is an artist, creativity mentor, and yoga teacher. She was born on the captivating island of Sicily at the base of Mt. Etna, and grew up running around in the quiet mountains of New Hampshire and Vermont. Angie loves world cultures and has traveled across the US, Europe, and India. Her free-spirited childhood on two continents, cultural inspirations, and love of the natural world are primary influences in her art-making and creative living. Angie's studies include a Bachelor of Fine Arts degree and a Master of Arts degree in Education and Creative Practice from Goddard College. She is an Experienced Registered Yoga Teacher at the 500 hour level, teaching for over 14 years, a Reiki Master Teacher, a Certified Traditional Herbalist, an Ayurvedic Lifestyle Practitioner, and an Attunement Energy practitioner. She has led over 5,000 hours of professional classes and workshops. Learn more about Angie and her offerings at her website: angiefollensbeehall.com


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