Jen's Tomato Arugula Bruschetta recipe

4 servings

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

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.