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Tomato conserva bruschetta

Nothing beats bruschetta! And believe it or not, it’s even better when it’s homemade. Don’t believe us? Try it our for yourself…


  • Olive oil, to cover, plus extra to drizzle
  • 4 slices sourdough, grilled
  • Dried chilli flakes, oregano and thyme, to serve

Tomato seeds and skin mixture:

  • 5kg ripe red tomatoes, washed, halved
  • 500g onions, chopped
  • 1 garlic bulb, cloves separated, peeled, bruised


To make tomato seeds and skin mixture:

  •  Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.

 – Spread tomatoes, onion and garlic evenly across trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil between trays, tossing to combine. 

– Roast for 45 minutes until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.

 – Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva (for a great, authentic taste).

For the conserva bruschetta:

  • Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
  • – Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
  • – Transfer roasted seeds and skin to a bowl and blend until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month, we promise the wait is worth it!

  • To make bruschetta:
  • – Spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano and thyme to serve.