Jen's Tomato Arugula Bruschetta recipe

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Ingredients

20 roma (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
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons grated Parmesan cheese

Nutrition Info

31.1 calories
carbohydrate: 2.6 g
cholesterol: 0.4 mg
fat: 2.2 g
fiber: 0.7 g
protein: 0.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 52.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

Recipe Yield

4 cups

Recipe Note

This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.

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