Jen's Tomato Arugula Bruschetta10 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 4 hr 30 min
“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.” - by Esmee
Original recipe yields 4 cups
- 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.
Amount Per Serving (32 total)
- 31 cal
- 2.2 g
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I have prepared this recipe twice -- once in the summer and once in the winter. I have learned that for best results use ripe, fresh tomatoes from the vine. If your tomatoes have no flavor than this a..." See moreppetizer will suffer."
"This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2 tablespoons olive oil, 1 large clove garlic, 3 sun-dried tomatoes, small amount of chopped arugula, ground black ..." See morepepper to taste and 1 tablespoon of grated cheese. This was so good, we ate it right out of the skillet served on french bread. I will make this again and next time I will try it chilled in the refrigerator."
"I like the flavor of this bruschetta, although it's just a bit sweeter than I would prefer due to the sun-dried tomatoes. Also, I was a bit conservative with the arugula - I recommend using a lot! I w..." See moreas worried there would be too much liquid, even after I drained the tomatoes before tossing them into the skillet; however, after chilling in the refrigerator for about 10 hours, it was perfect."
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