Bruschetta al Pomodoro (Bruschetta with Tomatoes)

Bruschetta al Pomodoro (Bruschetta with Tomatoes)

Ro-Ri San has been travelling quite a bit lately. His most recent business trip took him to Italy. He managed to squeeze a weekend in Rome into his tight schedule. I wish I could have joined him but Ro-Jiro is still a minor and school is in session. Perhaps I will do that the next time. The wonderful thing though is that Ro-Ri San is always willing to go shopping for me. Being a foodie, my requests are often food base and that can be pretty challenging for a guy. Often, he has to go out of his way to meet those requests. He is definitely a keeper and I am one lucky gal! πŸ˜€

This time I asked for pasta and he brought home an interesting variety which I will be sharing in the days ahead. He also surprised me with a few packets of bread and pasta seasonings and a beautiful bottle of balsamic vinegar. I was thrilled and could not wait to put all the ingredients to good use.

Ingredients for Bruschetta al Pomodoro

There is a simple recipe attached to the back of this bruschetta al pomodoro seasoning which sounded really good. I quickly went to the store for some ciabatta, juicy vine ripened tomatoes, a wedge of parmesan reggiano, and a bunch of Italian parsley. Although the latter two were not specified in the recipe, I thought it would be really pretty to add some additional color and texture to the bruschetta, not to mention flavor.

Bruschetta al Pomodoro

I was really happy with the way the bruschetta turned out. They were very tasty and pretty. Ro-Jiro who is a fan of Italian food said that they were really good and he would love to have more of it. I am glad to oblige as these are so simple to put together.

Bruschetta al Pomodoro (Bruschetta with Tomatoes)

You can probably make your own seasoning. Any combination of dehydrated tomatoes, garlic, oregano, onion, carrot, celery, and salt would work.

Bruschetta al Pomodoro
Prep time
Total time
Serves: 2 servings
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil plus a little extra for drizzling
  • 2 tsp bruschetta al pomodoro seasoning
  • 1 large tomato, thinly cut into 8 slices
  • 4 slices ciabatta
  • Freshly grated pepper
  • 2 sprigs Italian parsley, stems removed
  • Freshly shaved parmesan
  1. Combine balsamic vinegar, olive oil, and seasoning in a shallow bowl. Add tomato slices, turning to coat with dressing.
  2. Toast ciabatta. Remove and drizzle with a little extra virgin olive oil on each slice.
  3. Place two slices of dressed tomatoes on each slice of ciabatta. Grate pepper over tomatoes, sprinkle with Italian parsley, and shave parmesan on the top.
  4. Serve immediately.

Bruschetta al Pomodoro (Bruschetta with Tomatoes)

Enjoy…..and have a wonderful day! 😎


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    • Biren says

      Thanks Denise for the kind words! I think Ro-Jiro could have easily finished the whole lot by himself. I made him another slice yesterday and he said he can still have more. πŸ˜€

    • Biren says

      Thanks for the compliments! I use a Canon DSLR and these shots were taken with 55-250mm zoom lens with image stabilizer. Love this lens! :)

  1. says

    Oh I can’t wait to find some great looking tomatoes like this! These bruschettas look delicious! I love eating lunches like this in the summer when I can get really fresh ingredients. Gorgeous!

  2. says


    LKovely looking pictures. I always love an appetizing ciabatta dressed up in to a bruschetta. I would love to use the tart heirloom tomatoes and fresh mozarella but my hips never lie!!!



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