Bruschetta and Tomato Soup

Bruschetta and Tomato Soup

Although Natural Heart Month (February) is coming to an end, here are two delicious recipes from Dei Fratelli, a gluten-free, all-natural kosher brand, using heart healthy tomatoes.

Tomatoes contain large amounts of vitamin C, providing 40 percent of your daily value. They also contain a healthy portion of your daily value of vitamin A, potassium, and iron.

Recent studies conducted by Harvard researchers show that women with the highest intake of tomato-based foods, rich sources of the antioxidant lycopene, had a reduced risk for cardiovascular disease compared to women with low intake of those foods.

Freshly canned and processed tomatoes, like Dei Fratelli’s, have higher lycopene content than garden tomatoes and don’t lose nutritional value during processing.

Research shows that lycopene acts as an antioxidant and can help people stay active even in old age.

Tomato Basil Bruschetta


1 1/2 cups Dei Fratelli Petite Diced Tomatoes, drained (approx. 1/2 of a 28 oz can)
8 ounces fresh mozzarella, sliced or soft goat cheese
Basil leaves for garnish, chopped

Bruschetta topping

3 tablespoons fresh basil, chopped
2 cloves fresh garlic
2 tablespoons extra virgin olive oil


1 loaf Ciabatta bread, sliced 1/2 in thick

Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approximately 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Serves 4-6

Tomato Soup


2 (28 ounce) cans Dei Fratelli Crushed Tomatoes
1 tablespoon Vegetable oil
1 cup onions, chopped
2 garlic cloves, minced
1/2 cup carrots, chopped
1/4 cup celery, chopped
3 1/2 cups Chicken broth (or vegetable broth)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, ground
4 drops hot pepper sauce

Heat oil in a large pot over medium-high heat. Sauté onions and garlic until onions are tender. Add carrots and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper, and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Serves 8

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