Skip to main content
Epicurious
Cookbooks

Tomato and Basil

Ingredients

Preparation

  1. Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBruschettaToastSandwichItalianEuropeanTomatoVegetableBasilHerbs & SpicesSnackStarterDinnerBrunchVeganVegetarianDairy FreeNut FreeEasyQuickNo-CookCookbooks
Read More
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Smoky Lamb With Spiced Yogurt
Serve it with warm pita, rice, or chips for an under-30-minute dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.