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 caloriescarbohydrate: 2.6 gcholesterol: 0.4 mgfat: 2.2 gfiber: 0.7 gprotein: 0.9 gsaturatedFat: 0.4 gservingSize: -sodium: 52.7 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Jen's Tomato Arugula Bruschetta
Directions
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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.