Tomato Anchovy Bruschetta Topping

1 pound of fresh tomatoes (about 4 to 5 medium-sized tomatoes), medium-diced
½ cup sun-dried tomatoes, chopped (packed in oil variety)
¼ cup extra virgin olive oil
Zest of 1 fresh lemon
Juice of half a lemon
3 anchovy fillets (packed in oil variety), minced
½ cup fresh basil, thinly sliced chiffonade-style
Salt and pepper to taste

In a large bowl, combine all ingredients and mix together. Taste and add salt and pepper as desired. Serve over grilled bruschetta.

Tony’s Tips:

  • Can be made 2 to 3 hours in advance, but wait to add salt just before serving or the tomatoes will become mushy.
  • For a splash of color, use a variety of tomatoes like yellow cherry and green heirloom.

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