Jen's Tomato Arugula Bruschetta Recipe

Ingredients
<br>- 20 roma (plum) tomatoes
<br>- 1/4 cup olive oil
<br>- 1/2 teaspoon salt
<br>- 1 teaspoon ground black pepper
<br>- 8 cloves garlic, minced
<br>- 1 bunch arugula - rinsed, dried and chopped
<br>- 20 sun-dried tomatoes packed in oil, drained and chopped
<br>- 3 tablespoons grated Parmesan cheese
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
<br>step 3: 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.
<br>step 4: Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
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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

Directions
step 1: 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.
step 2: Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
step 3: 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.
step 4: Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

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