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Jen's Tomato Arugula Bruschetta

SUBMITTED BY: Esmee

"This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.5 star rating.
Read Reviews (8)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  4 Hrs 30 Min
Original recipe yield 4 cups

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Esmee
I have prepared this recipe twice -- once in the summer and once in the winter. I have learned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by GARLICKE
This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MOTTSBELA
I like the flavor of this bruschetta, although it's just a bit sweeter than I would prefer due... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by fingers77
loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by lewissam
Skipped the sundried tomatoes and doubled the arugula. Came out perfect! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2008 by DECAR48
I ended up combining others ideas for this recipe. 1st off I halved it. 2ndly I parboiled the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2007 by KymInNM
I made this raw and served it in endive leaves, and it was very good. I liked the use of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2005 by JDVMD
Nice flavor. I forgot about this until two days later and the flavors were very nice. Can see... MORE


 
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Recipe Submitter:

Esmee
Photo by Esmee
Cooking Level: Intermediate
Home Town: Groton, Massachusetts,