Jen's Tomato Arugula Bruschetta

» Jen's Tomato Arugula Bruschetta
Jen's Tomato Arugula Bruschetta


  • 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


Taking 4 quarts of water to boil in a large saucepan. Put 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.

Overheat 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.

Taking 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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