Name: Jen's Tomato Arugula Bruschetta
Prep time: 10 min
Cook time: 10 min
Yield: 32
Ingredients: Roma (plum) tomatoes - 20; Olive oil - ¼ cup; Salt - ½ teaspoon; Ground black pepper - 1 teaspoon; Garlic, minced - 8 cloves; Arugula - rinsed, dried and chopped - 1 bunch; Sun-dried tomatoes packed in oil, drained and chopped - 20; Grated Parmesan cheese - 3 tablespoons

Ingredients for - Jen's Tomato Arugula Bruschetta

1. Roma (plum) tomatoes 20

2. Olive oil ¼ cup

3. Salt ½ teaspoon

4. Ground black pepper 1 teaspoon

5. Garlic, minced 8 cloves

6. Arugula - rinsed, dried and chopped 1 bunch

7. Sun-dried tomatoes packed in oil, drained and chopped 20

8. Grated Parmesan cheese 3 tablespoons

How to cook deliciously - Jen's Tomato Arugula Bruschetta

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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