By Anna Sabel
Bruschetta Sauce
9 steps
Prep:10min
Fresh basil, parsley, garlic, and tomatoes are mixed into a bright, savory bruschetta topping. Spoon onto toasted crostini for an easy appetizer; optionally blend and simmer for a reduced sauce.
Updated at: Fri, 22 May 2026 11:49:06 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Nutrition per recipe
Calories1151.1 kcal (58%)
Total Fat81.2 g (116%)
Carbs105.8 g (41%)
Sugars48 g (53%)
Protein23 g (46%)
Sodium3904.4 mg (195%)
Fiber23.2 g (83%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Makes 3 1/2 Pints
8basil leaves
¼ cupflat-leaf parsley
Italian
½ cupyellow onion
diced
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
2 teaspoonsminced garlic
⅓ cupolive oil
1 x 28 ouncescan crushed tomatoes with basil
Note: We crush these up a little more with a potato masher or very briefly with a stick blender
1.5 poundsfresh plum tomatoes
Crostini
as needed for serving
Instructions
Step 1
Rough chop basil and parsley.
Step 2
Combine all ingredients except fresh tomatoes in a 2-quart container.
Step 3
Chop fresh tomatoes and add to mixture.
Step 4
Mix well.
Step 5
Spoon 2 to 3 teaspoons of bruschetta sauce on each piece of crostini and serve immediately.
Step 6
Note: We use day-old Bella’s Bread (page 47), but you can use any crusty Italian-style bread. Cut into 1/4-inch thick slices. Brush each slice with a little olive oil, and toast until crispy—or better yet, grill quickly over an open flame.
Reduced Bruschetta Sauce
Step 7
Make sauce as instructed above, then pulse with a mixer until roughly smooth.
Step 8
Simmer for 40 minutes on medium-low heat.
Step 9
Use immediately or chill for later use.
