There's no point trying to make this recipe out of season, the tomatoes just aren't sweet or tasty enough. The quality of the tomatoes make or breaks bruschetta.
It's not strictly necessary to use cherry tomatoes, I use whatever I can get - usually whatever surplus my parents' greenhouse has yielded. It's nice to use a mix of red and yellow tomatoes.
|Per 100g||Serving (198g)|
|of which saturates||0.86g||1.7g|
|of which sugars||2.7g||5.4g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.