Our #1 Tomato Recipe Is So Good, Reviewers Say It ‘Deserves 15 Stars’

More than 100 reviewers called it, verbatim, “the best bruschetta ever.”

By
Corey Williams
Corey Williams
Corey Williams

Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience.

Allrecipes' editorial guidelines
Published on August 8, 2024
top-down view of a bowl of chopped tomatoes and four bruschette on a cutting board (Double Tomato Bruschetta)
Photo:

Allrecipes Magazine

Tomato season is always much-anticipated, but disappointingly fleeting. That’s why it’s important to strike while the iron’s hot: A haul of garden-fresh tomatoes is a terrible thing to waste. If you’re looking for a way to make the most of end-of-summer tomatoes, look no further than our Double Tomato Bruschetta. 

This top-rated recipe has nearly 3,000 5-star ratings from Allrecipes community members—and at least 100 of those reviews called it, verbatim, “the best bruschetta ever.” 

Double Tomato Bruschetta

Why We Love It

  • It uses two types of tomatoes: What sets this top-rated bruschetta recipe apart from the rest? It calls for not one, but two types of tomatoes. Plum tomatoes give it that traditional garden-fresh quality you’ve come to expect from Italian restaurants, while sun-dried tomatoes take the bright flavor up a few notches (and then some). 
  • The tomato mixture is super versatile: “When we have leftovers, I toss it with pasta and add some cheese on top for a light pasta dinner,” says Allrecipes community member Jessica Rose Sherbert. We love that idea, but we’re also not opposed to eating it with a fork as a side salad or with crackers as a simple appetizer. 
  • You can make it ahead of time: In fact, maybe you should make it ahead of time. Tomatoes, basil, garlic, oil, and balsamic vinegar will taste delicious when mixed together no matter what—but, when you allow them to meld for a few hours (or even overnight), the fresh-tasting flavors will really sing. You shouldn’t assemble the bruschetta until right before you plan to serve it, though, to prevent the bread from getting soggy.  
close up view of Tomato Bruschetta on toast on a white platter
House of Aqua

What the Allrecipes Community Has to Say

Here are some more thoughts from helpful home cooks: 

  • “Deserves 15 stars! Made this several times. EVERY TIME, guests wanted the recipe. Used Whole Grain Baguette and whole slices of fresh mozzarella as a blanket over the tomato mixture. To die for!!" —flt2flt
  • “I made this today, it was quick and super easy and tasted AMAZING,” raves Maude1029. “This is the best bruschetta I’ve ever had. It was almost all gone before I got to put the cheese on it.”
  • “One of the best things I've ever put into my mouth,” says cro. “Five thumbs up! Made it, well, can't count how many times. It is so rewarding when a recipe works for you.”
  • “I made the baguettes from scratch—recipe from this site,” says kelly. “We don't order bruschetta when we go out for dinner anymore because this recipe has spoiled us. Made it today with fresh basil and tomatoes from my garden—incredible!” 
  • “This really is the best bruschetta recipe out there,” according to Osmin. “Packed with flavor and easy to make.”
  • “This is the ONLY bruschetta recipe I ever use,” says Adrienne Wiker. “It is an annual September long weekend tradition to make this at the lake with fresh garden tomatoes and basil. That is, in my opinion, when you will get the best results.

Get the recipe: Double Tomato Bruschetta

Was this page helpful?