Jen's Tomato Arugula Bruschetta

10 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

Ingredients

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

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Metric US

Original recipe yields 4 cups

Directions

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.

Nutrition

Amount Per Serving (32 total)

Calories
31 cal
2%

Fat
2.2 g
3%

Carbs
2.6 g
< 1%

Based on a 2,000 calorie diet

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Reviews (10)

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Esmee

Jan. 25, 2004

"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."

GARLICKE

Jan. 25, 2004

"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."

MOTTSBELA

Jan. 25, 2004

"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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