Jen's Tomato Arugula Bruschetta

Ingredients

• Servings: 4
• 20 roma (plum) tomatoes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 8 cloves garlic, minced
• 1 bunch arugula - rinsed, dried and chopped
• 20 sun-dried tomatoes packed in oil, drained and chopped
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• bring 4 quarts of water to boil in a large saucepan. place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. drain, and rinse with cold water. peel, core, seed, and coarsely chop.
• heat the olive oil in a large skillet over medium heat. slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
• stir in the garlic and cook 5 minutes. stir the arugula into the mixture, then remove skillet from heat. transfer mixture to a large bowl.
• gently fold the sun-dried tomatoes and parmesan cheese into the mixture. cover and chill in the refrigerator approximately 4 hours before serving.