11 Best Tomatoes for Bruschetta

If you’re looking for the best tomatoes for bruschetta, then you’ve come to the right place.

I’ve rounded up 11 of the best varieties of tomatoes to use for this popular Italian dish.

Whether you prefer a sweet or savory bruschetta, there is sure to be a tomato on this list that will suit your taste.

So go ahead and give one (or all!) of these tomatoes a try the next time you make bruschetta!

See Also:

• What Bread to Use for Bruschetta (16 Best Breads)
• Bruschetta Wine Pairing: The Best Wines for Bruschetta

11 Best Tomatoes for Bruschetta

The right type of tomato is key to making a great bruschetta.

You want a tomato that is firm but not too hard, and that has a good balance of sweetness and acidity.

With so many different types of tomatoes out there, it can be tough to know which one to choose.

Fortunately, we’ve done the work for you and compiled a list of the best tomatoes for bruschetta.

Here are 11 of the best tomatoes for bruschetta:

Beefsteak Tomatoes

Firm, juicy, and “meaty”, this tomato is perfect for slicing and serving on top of crusty bread.

The large size of the beefsteak tomato also makes it ideal for grilling or roasting.

When choosing a beefsteak tomato, look for one that is deep red in color and feels heavy for its size.

Pro Tip: For the best flavor, let your beefsteak tomatoes come to room temperature before serving.

Heirloom Tomatoes

These tomatoes really pop and have a sweet yet slightly sharp flavor – they’re perfect for bruschetta.

They hold their shape well when sliced, and they don’t turn to mush when grilled or roasted.

Plus, they have a beautiful color that makes for a stunning presentation.

Pro Tip: When choosing heirloom tomatoes, look for ones that are slightly soft to the touch and have a nice aroma.

Tomatoes on the Vine

These tomatoes are everywhere during the summer, and for good reason.

They’re perfectly ripe, juicy and sweet – perfect for bruschetta!

When choosing tomatoes on the vine, look for ones that are bright red and have a nice sheen to them.

Avoid any that are bruised or have brown spots.

Pro Tip: To get the most out of your tomatoes, let them come to room temperature before you slice them.

This will help bring out their flavor.

San Marzano Tomatoes

These tomatoes are known for their thick flesh and sweet flavor.

They are the perfect type of tomato for making bruschetta, because they hold up well when baked and have a lot of flavor.

When choosing San Marzano tomatoes, look for ones that are bright red and have no blemishes.

Pro Tip: To get the most flavor out of your tomatoes, sprinkle them with a little bit of salt before baking.

Grape Tomatoes

These tomatoes have a rich, sweet taste that pairs perfectly with savory foods.

They’re also small and bite-sized, making them ideal for appetizers or snacks.

I love using grape tomatoes in bruschetta because they hold up well against the other ingredients, and their sweetness helps to balance out the acidity of the vinegar.

Pro Tip: For the best flavor, look for tomatoes that are deep red in color and slightly soft to the touch.

Cherokee Purple

Cherokee purple tomatoes have a very sweet and have a rich, almost smoky flavor.

They’re perfect for bruschetta because they hold their shape well and don’t turn to mush when you bite into them.

Plus, their beautiful deep purple color is sure to impress your guests.

Pro Tip: When making bruschetta with this type of tomato, be sure to use a crusty bread like a sourdough or ciabatta.

Plum Tomatoes

Plum tomatoes are sweet with mild acidity, and they have a firm flesh that makes them perfect for slicing.

They’re also lower in water content than other types of tomatoes, so they don’t make the bread soggy when used for bruschetta.

Pro Tip: For the best flavor, look for plum tomatoes that are deep red in color and have a slightly soft flesh.

Green Zebra Tomatoes

Green Zebra tomatoes have a tart, astringent flavor that is well-suited for bruschetta.

They are also a beautiful green color with yellow stripes, making them a great addition to any dish.

When selecting Green Zebra tomatoes, look for ones that are firm and free of blemishes.

Pro Tip: To make the perfect bruschetta, top your toast with Green Zebra tomatoes that have been drizzled with olive oil and sprinkled with salt and pepper.

Cherry Tomatoes

Cherry tomatoes are very sweet, almost candy-like in their sweetness.

They are also very small and have a high water content, which makes them perfect for bruschetta.

When they are fresh, they have a beautiful bright red color.

Cherry tomatoes work well for bruschetta because they are small and easy to eat in one bite.

They are also very juicy, so they add a lot of flavor to the dish.

Brandywine Tomatoes

Brandywine has an intense taste and is comparable in size to a beefsteak tomato.

Its skin is thin and delicate, so it’s important to handle with care.

This type of tomato is perfect for bruschetta because of its bold flavor.

When paired with fresh basil and mozzarella, it makes for a delicious and simple appetizer.

Pro Tip: For the best flavor, look for Brandywine tomatoes that are deep red in color and have no green shoulders.

Pear or Teardrop Tomatoes

Pear/teardrop tomatoes have a sweet and tangy taste that is perfect for bruschetta.

They are also less watery than other types of tomatoes, so they won’t make your bread soggy.

When choosing tomatoes for bruschetta, look for ones that are ripe but still firm.

How Do You Cut Tomatoes for Bruschetta?

The way you cut your tomatoes for bruschetta can make or break the dish.

Here are four ways to cut tomatoes, each with their own unique texture and flavor, to help you take your bruschetta game to the next level:

• The Slice: This is the most basic way to cut a tomato and works well if you want a light, delicate flavor. Simply slice the tomato horizontally into thin pieces.
• The Dice: For a more robust flavor, dice the tomatoes into small cubes. This also helps the tomato hold its shape better when placed on top of bread.
• The Wedge: Cut the tomato into wedges for a rustic look and feel. This is a good option if you want something heartier than slices but don’t want to go as far as diced tomatoes.
• The Chunk: If you really want the tomato to be the star of the show, cut it into large chunks. This provides maximum surface area for absorbing all the delicious flavors of the other ingredients in your bruschetta toppings.

Do You Take Seeds out Of Tomato for Bruschetta?

Many people think you need to take the seeds out of tomatoes for bruschetta.

But that’s actually not true!

Here are three reasons why:

• The seeds add texture: When you bite into a bruschetta topped with seeded tomatoes, you’ll get a little bit of crunch from the seeds. This contrast in texture is actually quite pleasant and can add another dimension to your dish.
• The seeds add flavor: Tomato seeds are packed with flavor. So, by leaving them in, you’re actually increasing the flavor of your bruschetta.
• The seeds add nutrition: Tomato seeds are a good source of fiber, vitamins. So, not only will your bruschetta taste better with the seeds left in, it will also be more nutritious!