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Jen's Tomato Arugula Bruschetta

Jen's Tomato Arugula Bruschetta

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 32 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🍅 20 roma (plum) tomatoes
    • 1 bunch arugula - rinsed, dried and chopped

  • Condiments & Spices

    • ¼ cup olive oil
    • 🧂 ½ teaspoon salt
    • 1 teaspoon ground black pepper
    • 🧄 8 cloves garlic, minced

  • Dry Goods

    • 🍅 20 sun-dried tomatoes packed in oil, drained and chopped
    • 🧀 3 tablespoons grated Parmesan cheese

STEPS

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.

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.

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.

4

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

NUTRIENTS

Per 1 serving

🔥

31

Calories

  • 1
    Protein
  • 3
    Carbs
  • 2
    Fats

💡 Use ripe roma tomatoes for the best flavor.Serve chilled or at room temperature for maximum freshness.Pair with toasted French bread slices or as a topping for crackers.Chop ingredients uniformly for a visually aesthetic presentation.