Jen's Tomato Arugula Bruschetta

Name: Jen's Tomato Arugula Bruschetta
Total time: 270
Yield: 32
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

Recipe by Esmee Williams from allrecipes.com

Dinner,Appetizer 5 Hr. 30 Mins.

Ingredients

32 servings

•

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

Instructions

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.