Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Tomato Arugula Bruschetta

4.5
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
270 min
SERVINGS
32 servings
Dinner
Tomato Arugula Bruschetta
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
Instructions
1
Begin by filling a substantial saucepan with four quarts of water and placing it on high heat to reach a rolling boil.
2
Next, submerge the roma tomatoes in the boiling water for approximately one minute to help loosen their outer layers.
3
Drain the water from the saucepan and then rinse the tomatoes with cold, running water to stop the cooking process.
4
Proceed to peel, core, seed, and coarsely chop the tomatoes into smaller pieces.
5
In a large skillet, heat a generous amount of olive oil over medium heat to create a warm and inviting surface.
6
Slowly cook the chopped tomatoes, seasoned with salt and pepper to taste, for a period of 15 minutes.
7
Introduce the minced garlic into the skillet and continue to cook for an additional five minutes, allowing the flavors to meld together.
8
Add the fresh arugula to the skillet and stir gently, then remove it from the heat source.
9
Transfer the tomato mixture to a large serving bowl, where you can continue to prepare it.
10
Gently combine the sun-dried tomatoes and Parmesan cheese into the mixture, taking care not to bruise or damage the ingredients.
11
Finally, cover the bowl with a lid and refrigerate the salad for approximately four hours before serving.