• 5 fresh truss tomatoes
  • 3 table spoons of olive oil
  • 2 cloves of garlic
  • 1 table spoon of fresh oregano
  • Fresh basil
  • 1 baguette

Author of this recipe

Erwin Theeuwen

Erwin Theeuwen

Grower / producer

The origins of the nursery of Erwin and Heleen Theeuwen date back to 1952, when Erwin’s grandfather still grew every crop imaginable, from asparagus to carrots. In the meantime they have become... Read more

This delicious bruschetta with fresh tomato sauce can only taste as good the tomatoes you use. So we choose nice tasty truss tomatoes!

Total votes: 180


Heat the oven to 180° C. 
Cut the garlic cloves into very small pieces.
Sauté the garlic in a large pan with some olive oil.
Cut the fresh truss tomatoes into cubes and let it all simmer gently for 25 minutes, until it has become a thick sauce. Stir every now and then.
Cut the baguette into slices and roast them in the oven until they are crispy and golden brown.
Spread the tomato sauce over the slices and put them back in the oven for another five minutes.
Before serving, sprinkle a little olive oil over the slices, and if you prefer also some rocket or basil.

Want to stay up-to-date? Subscribe to our newsletter!