Jen's Tomato Arugula Bruschetta


  • 20roma (plum) tomatoes
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 8 cloves garlic, minced
  • 1 bunch arugula – rinsed, dried and chopped
  • 20sun-dried tomatoes packed in oil, drained and chopped
  • 3 tablespoons grated Parmesan cheese
  • Directions

  • Step 1

    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.


  • Step 2

    Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.

  • Step 3

    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.

  • Step 4

    Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

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