Four years ago I published my most clickbaity-titled blog post to date: Trader Joe’s Mind Blowing 3-Ingredient Lentil Salad.
I had tasted the salad at an end-of-school-year gathering and was immediately smitten. After a little digging, I learned that the woman, Gail, who had brought the salad to the party was married to the manager of the Albany Trader Joe’s.
And when Gail told me the recipe — combine one tub of Trader Joe’s bruschetta sauce, one box of Trader Joe’s cooked lentils, and one tub of Trader Joe’s crumbled feta — I drove straight to Trader Joe’s to stock up on ALL the tubs.
After I made the salad and discovered the joys of throwing together three ready-to-go products and calling dinner’s side dish done, I posted the recipe here, which prompted a number of questions from people without access to a Trader Joe’s. Cooking lentils from scratch and finding feta were relatively easy tasks, but what were they to do about the bruschetta sauce?
Stay tuned, I said.
Well, four years later, here it is: a recipe for homemade bruschetta sauce. Its makeup is nearly identical to Trader Joe’s, a combination of finely diced tomatoes, extra-virgin olive oil, white balsamic vinegar, garlic, sea salt, and basil, and it tastes fresh and bright with a nice acidic bite.
As it sits, the juices seep from the tomatoes and mix with the vinegar, producing what can only be described as tomato vinegar, the taste of summer, of long lazy nights at the dinner table, candles dripping, crickets chirping, the last of the bread, piece by piece, slowly disappearing through saucy dregs and dressings.
As a final quality control test, I mixed the homemade bruschetta sauce with from-scratch cooked lentils and my favorite feta, closed my eyes, and took a bite. The result, my friends, can I say it? Mind blowing. I hope you’ll agree.
Homemade Bruschetta Sauce, Step by Step
The ingredients in Trader Joe’s sauce include: tomatoes, extra virgin olive oil, white balsamic vinegar, basil, canola oil, sea salt, garlic, sugar, and black pepper. For the homemade version, you will need all of those with the exception of sugar, pepper, and canola oil.
Step 1: Finely dice tomatoes such as Roma or hot house cluster tomatoes, which I am using here.
Transfer the tomatoes and their juices to a large bowl.
Toss to combine, taste, and adjust seasonings as needed.
This recipe will yield 3 cups of bruschetta sauce, enough for 2 batches of Trader Joe’s 3-ingredient lentil salad.
Here’s the side-by-side comparison. Trader Joe’s version (on the left), as you can see, is slightly thicker. My sense is that TJ’s might use a bit more olive oil than I am using in this recipe. It’s also possible that over time, the tomatoes break down, thickening the sauce.
To make Trader Joe’s lentil salad entirely from scratch, boil 1/2 cup dried black or French green lentils in plenty of water with a teaspoon of kosher salt until cooked.
Since discovering this recipe for black lentils with labneh (or Greek yogurt) and spinach, I cook black lentils more than French green for their quick cooking time and firm texture. They consistently cook in about 25 minutes. French green lentils typically take a little bit longer. For this recipe, you’ll boil 1/2 cup of dried lentils with 1 teaspoon of kosher salt.
Drain them. You’ll have about 1.5 cups of cooked lentils.
Place them in a large bowl with 1.5 cups of the homemade bruschetta sauce and 1/2 cup of crumbled feta. Stir to combine. Taste and season with more sea salt to taste if necessary.
Store in the fridge. This salad is so nice to have on hand for quick lunches and simple dinner sides.
If you have longed to make Trader Joe’s 3-ingredient lentil salad but have never been able to due to access to Trader Joe’s or the availability of their product, you’re in luck: here’s a from-scratch bruschetta sauce recipe.
Ingredients
1.5 lbs. tomatoes, such as Roma or hot house cluster or beefsteak
1 – 2 teaspoons flaky sea salt, such as Maldon, or a smaller amount of kosher salt
1 tablespoon finely minced garlic
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 tablespoons minced basil
Instructions
Finely chop the tomatoes and place them along with all of their juices in a large bowl. Season with 1 teaspoon sea salt (or 3/4 teaspoon kosher salt). Add the garlic, olive oil, white balsamic vinegar, and basil. Stir to combine.
Taste. Add more salt by the half teaspoon until it tastes properly seasoned. I consistently use 2 teaspoons of flaky Maldon sea salt for this recipe. Adjust with more olive oil if it tastes too sharp, and add more vinegar if you want more acidity. If you want a stronger basil flavor, add more. Note: Trader Joe’s version, as far as I can tell, is a bit more oily, so do add more olive oil if you like that richer flavor. This version, too, may seem a bit juicy or liquidy, and you may be tempted to strain out some of the juices. You can do so if you wish, but I find those juices to be so nice — so tasty! — especially when the sauce is being used to dress lentils or other grains.
Trader Joe's Bruschetta Sauce has that fresh-from-the-garden taste because its combination of chopped tomatoes, oil, chopped basil, garlic and spices is never cooked. Their flavors do have the opportunity to marinate together, and the result is vibrant and versatile.
Well, four years later, here it is: a recipe for homemade bruschetta sauce. Its makeup is nearly identical to Trader Joe's, a combination of finely diced tomatoes, extra-virgin olive oil, white balsamic vinegar, garlic, sea salt, and basil, and it tastes fresh and bright with a nice acidic bite.
This Homemade Trader Joe's Bruschetta Sauce is full of fresh and vibrant ingredients. Packed full of flavor, this sauce is great to add to just about anything. I like to use it in my pasta recipes, salads, and on top of toasted bread to make the perfect “pizza”!
We prefer cherry tomatoes because they're bursting with flavor and have a lower water content (meaning no soggy bread). Plus, cute! Roma tomatoes are a popular option because of their meatier texture (not as watery), but we find they're often lacking in flavor.
The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.
Something sweet and juicy, like heirloom tomatoes, tomatoes, vine tomatoes or Roma tomatoes. If making bruschetta when tomatoes are not in season, I recommend using grape or cherry tomatoes instead. Garlic – We will use just a clove to rub on the bread! Oil – The best extra-virgin olive oil you can afford!
Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter. Try using fresh, ripe tomatoes for a sweeter flavor.
If the bread is only lightly toasted, it might not be able to withstand the moisture from the tomato mixture. 2. Too Much Topping or Dressing: Overloading the bread with too much tomato mixture or dressing can make it soggy.
What is Bruschetta? Bruschetta is pronounced 'brusketa' in Italian. Most people think bruschetta is referring to the tomato topping but it's actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like our Roasted Pepper Bruschetta.
The best side dishes to serve with bruschetta are Caprese salad, prosciutto wrapped melon, marinated olives, scrambled eggs, butternut squash, Italian sausage, pork tenderloin, zucchini noodles, grilled vegetables, antipasto platter, Caesar salad, stuffed cherry peppers, and pasta salad.
"Focaccia is about the bread. Pizza is about the crust." Nor should cooks confuse focaccia with bruschetta, those toasted, rowboat-shaped slices of French or Tuscan bread: Focaccia is flat and thin; bruschetta is plump and crunchy.
Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion.
Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy! Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days.
Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.
“A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough.
Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking
Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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