Sicilian Tomato Bruschetta
Juicy canned diced tomatoes help you get your bruschetta fix outside of summer. Because tomato is the star here, splurge on a high-quality brand.
Photography by Christopher Testani
Recipe by Susan Westmoreland
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 1 small onion, chopped
- 3 tbsp. olive oil
- 1 clove garlic, chopped
- 1 can (14.5 oz.) diced tomatoes, drained
- 1/4 cup golden raisins
- 2 tbsp. drained capers
- 8 small slices Italian bread, toasted
- 6 fresh basil leaves, sliced
Preparation
In skillet, cook onion in oil over medium-high, stirring often, until golden, 5 minutes. Add garlic; stir 1 minute. Stir in tomatoes and raisins. Reduce heat; simmer 5 minutes. Stir in capers. Cook 1 minute; let cool. Pile on toast; top with basil.
