Lightly Warmed Garlic Tomato Bruschetta

Recipe submitted by CannedSunshine

Ingredients (vegan substitutes)

6 slices Italian sourdough, ciabatta or focaccia (vegan)
2 large ripe tomatoes, chopped
3 tablespoons olive oil
3 cloves garlic, finely chopped (not minced)
fresh torn basil (about ¼ cup)
fresh flat-leaf parsley
1 cup balsamic vinegar
freshly ground sea salt (about ½ - 1 teaspoon)
freshly ground black pepper


  1. Bread: If the bread is a large loaf, you can even cut the 6 slices into halves.
  2. Put the chopped tomatoes in a bowl and stir in the salt. It might seem like a lot of salt, but like putting sugar on strawberries, salt on tomatoes has a kind of self-'macerating' action and they don't taste that salty in the end product.
  3. Put the balsamic vinegar in a small saucepan, bring to the boil, reduce heat and cook until reduced to approx. ¼ cup.
  4. Put the olive oil and garlic into a small heat-proof jug or bowl and heat in the microwave for 30 seconds (1000w on high) or in a small saucepan, until quite warm but not so hot you can't touch it.
  5. Toss the tomatoes, basil, oregano and oil mixture together.
  6. Toast the bread, and top with the tomato mixture. Crack pepper over the bruschetta, then drizzle the balsamic reduction over - about 1 teaspoon per slice should be plenty. Top with a good sprig of the parsley.

Serves: 4-6

Preparation time: 15 minutes

Bruschetta with Tomato and Basil

Recipe submitted by CannedSunshine

6 or 7 ripe plum tomatoes (about 1 ½ lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
¼ cup olive oil

  1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
  2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
  3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
  4. Slice the baguette on a diagonal about ½ inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
  5. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
  6. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Simply Recipes

Puttanesca Scramble

Is there anything better than brunch? Actually, yes there is, and it's vegan brunch, which also happens to be the title of Isa Chandra Moskowitz's just-released cookbook. We could spend about as long flipping through the pages of this tantalizing tome as we could scarfing down the amazing meals contained therein. Go ahead and get started with this Puttanesca Scramble. Then, make sure to check Cafeacute VegNews all next week to see which recipes we make for lunch, and the chance to win a signed copy of Vegan Brunch!


2 tablespoons olive oil
6 to 8 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
1 pound extra-firm tofu, diced
4 Roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
½ cup mixed olives, roughly chopped
1 tablespoon capers
½ teaspoon salt


  1. Preheat a large, heavy-bottomed pan over medium heat. Sauté the garlic in the olive oil until lightly browned, about 3 minutes. Add red pepper flakes and tofu and sauté for about 10 minutes, until tofu is browned.
  2. Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are a bit broken down but still whole. Add olives, capers, and salt. Cook just until heated through.

Serves 4