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Tomato Bruised-chetta

Tomato Bruised-chetta

Don’t abandon tomatoes just because of some bruises or wrinkles. Use them to make sauces, soups, or this “bruised-chetta” recipe! Pair it with slices of that day-old baguette that’s gone a little too crusty on your counter.

  • Prep Time: 20min
  • Serves: 20


  • 2 cups over ripe or bruised tomatoes, chopped (4 tomatoes on the vine or 2 beefsteak tomatoes)
  • 1/2 cup red onion, diced
  • 1/4 cup green bell pepper, chopped
  • 2 teaspoons fresh jalepeno pepper, chopped
  • 1 clove garlic, minced finely
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Stir everything in a bowl.
  2. For optimal flavour, leave in the fridge for 30 minutes before serving.

To serve

  1. Slice up your stale baguette and toast in the oven. Top it off with the bruschetta, and garnish with cilantro.