FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Tomato and oregano bruschetta
Tomato and oregano bruschetta
Italian
Starter
30 mins
Vegetables/vegetarian
Easy
Serves
4

Simple but delicious, this classic starter is Venician cooking at its finest

Recipe courtesy of
Ingredients
  • 600g ripe tomatoes
  • Flaky sea salt and black pepper
  • 1 handful plump, fresh oregano leaves, stalks removed
  • Extra-virgin olive oil
  • 4 slices sourdough, 3cm thick
  • 1 garlic clove, peeled and halved
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Give yourself plenty of space, with a large chopping board and a very sharp or serrated knife. Make sure the tomatoes are at room temperature – this is of critical importance. Carefully cut them into pieces about the size of small dice: shape isn’t important but creating as much surface area as possible is key. Discard the stalky bits from the crown, but keep the seeds and juice, of which there should be plenty.
  2. Transfer the chopped tomatoes to a large bowl and scatter over a generous amount of salt. Leave to stand for 15 minutes, preferably in the sun.
  3. Tear any large oregano leaves in half and add to the tomatoes with a good glug of olive oil; stir once or twice. Keep the small oregano leaves intact and set aside.
  4. Grill the slices of bread until they are lightly charred but still have a little spring when pressed with a finger. (If you have a barbecue on the go, even better; a few minutes over hot coals does wonders for the flavour.) Lightly rub the garlic clove very briefly on to one side of each slice.
  5. Taste the tomatoes and add more salt, if necessary, then spoon generously over the grilled bread. Scatter the remaining small oregano leaves evenly over the top, add a twist of black pepper and a drizzle of olive oil, then cut the slices in half and serve.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Norma
Gazpacho with Spiced Crab Toasts
Italian
Starter
Over 2 hours
Vegetables/vegetarian
Easy
Norma
Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme
Italian
Main
Over 2 hours
Beef
Easy
Norma
Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange
Italian
Starter
30 mins
Cheese
Easy