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 more than 3,000 five-star ratings from Allrecipes community members—and at least 100 of those reviews called it, verbatim, “the best bruschetta ever.” 

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.  

Allrecicpes