Homegrown Tomatoes Recipe – Bruschetta is Best

Homegrown Tomatoes

Before the past year, the closest I’d gotten to growing my own food were my monstrous lavender and rosemary plants, and my windowsill herbs. I’ve been on a sustainable living journey for a number of years. And I’ve taken my family along for the ride. But it’s a slow process, bit by bit, step by step. I suppose you could say it’s a sustainable journey to sustainability.


Part of this journey has always been my desire to grow my own food. And so around this time last year I began, and I haven’t looked back. I’ve grown and harvested everything from carrots to cabbage, chard to crocuses. My latest harvest, that is soon to end, has been my homegrown tomatoes. They’re silky smooth, bitterness free, and so tasty I’ve considered not cooking with them at all. Perfect for salads, or a snack whole and raw. We’ve enjoyed them on burgers, in wraps and with pasta. But one of my favourite ways to eat my homegrown tomatoes has been on toasted sourdough with garlic, basil and olive oil. Delicious!

Homegrown Tomatoes Recipes - Bruschetta is Best - The Life of Stuff

Simply and Tasty Tomato & Basil Bruschetta Recipes

Bruschetta is a simple dish that can be put together in minutes. Look up its dictionary definition and you’ll find it’s described as a:

toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.

What type of bread you use is completely up to you. I like to use sourdough, the one used in the photo is a supermarket bought loaf – an artisan bread would be better of course. Or you can bake it yourself (I haven’t tried yet).

Homegrown Tomatoes Recipes - Bruschetta is Best - Sourdough

But your favourite crusty bread will work too. From Ciabatta to french baguettes, I’ve even seen recipes using Homemade Irish Soda Bread! (Think I’Il stick with my googy boiled eggs with the later!)

When it comes to toppings you can not beat the simplicity of garlic, tomato and basil. Homegrown tomatoes, basil and garlic can be exceptional. But realistically they aren’t always available. Just remember the better the ingredients, the better the taste. And on that note, experiment with tastes – the addition of goats cheese is delicious. Or you might decide to add mozzarella. Perhaps you like anchovies, or aubergine!

Here are two Simply and Tasty Tomato & Basil Bruschetta Recipes that I use, and they’re especially delicious with my homegrown tomatoes:

1. Simple Tomato & Basil Bruschetta Recipe

Homegrown Tomatoes Recipes - Bruschetta is Best - Tomato & Basil


  • Sourdough bread – sliced 1 – 1.5cm thick
  • Fresh tomatoes – sliced
  • Handful of fresh basil leaves – torn
  • One clove of fresh garlic
  • Drizzle of Olive Oil
  • Grind of Salt


  1. Cut the Sourdough bread in slices about 1 – 1.5cm thick
  2. Toast on both sides. If you have a griddle pan then use it – those extra toasted edges add to the overall texture
  3. Half a garlic clove and slightly squash it under the flat of a knife, then rub it over the the slices of sourdough.
  4. Drizzle Olive Oil over the toasted bread slices and add a grind of salt.
  5. Top with fresh slices tomato and torn basil.

2. Tasty Tomato, Basil & Red Onion Bruschetta Recipe

Homegrown Tomatoes Recipes - Bruschetta is Best - Tomato, Basil, Red Onion


  • Sourdough bread – sliced 1 – 1.5cm thick
  • 2-3 small fresh tomatoes (or two large ones) – deseeded and diced. If the skin is thick and bitter then remove it too.
  • Handful of fresh basil leaves – torn
  • One Clove of fresh garlic – grated
  • Half a red onion – diced
  • Olive Oil – splash
  • White Wine Vinegar – splash
  • Pepper & Salt – 2/3 grinds


  1. Add the diced tomatoes, red onion, torn basil and grated garlic to a small serving bowl and mix.
  2. Add a splash of white wine vinegar, a splash of olive oil, a couple of grinds of black pepper and salt, and chill in the fridge.
  3. Cut the Sourdough bread in slices that are about 1 – 1.5cm thick
  4. Toast on both sides. Again if you have a griddle pan then use it for those toasted edges.
  5. When the toast is ready, take the topping mixture from the fridge and serve on top of the toasted sourdough slices – how much is your own preference.

How do you eat your homegrown tomatoes? I’m loving the idea of experimenting with spicy tomato soup or using my unripened fruit for fried green tomatoes!

Have a read of the other recipes I’ve made with homegrown vegetables and herbs from my garden:

Delicious Hearty Cabbage Soup with Parsley Croutons Recipe

Swiss Chard, Spring Onion and Parmesan Pasta Recipe

Heh Presto – A Parsley and Walnut Pesto Recipe

A Super Simple Tasty Tomato & Basil Oven Cooked Rice Recipe


The Life of Stuff - Homegrown Tomatoes Recipes for Bruschetta



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Edwina O'Connor
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