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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.
Ingredients
- 20 roma (plum) tomatoes
- ¼ cup olive oil
- ½ 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 31 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Cholesterol0mg | 0% |
| Sodium53mg | 2% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C8mg | 41% |
| Calcium24mg | 2% |
| Iron0mg | 2% |
| Potassium155mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I have prepared this recipe twice — once in the summer and once in the winter. I have learned that for best results use ripe, fresh tomatoes from the vine. If your tomatoes have no flavor than this appetizer will suffer.
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I like the flavor of this bruschetta, although it’s just a bit sweeter than I would prefer due to the sun-dried tomatoes. Also, I was a bit conservative with the arugula – I recommend using a lot! I was worried there would be too much liquid, even after I drained the tomatoes before tossing them into the skillet; however, after chilling in the refrigerator for about 10 hours, it was perfect.
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This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2 tablespoons olive oil, 1 large clove garlic, 3 sun-dried tomatoes, small amount of chopped arugula, ground black pepper to taste and 1 tablespoon of grated cheese. This was so good, we ate it right out of the skillet served on french bread. I will make this again and next time I will try it chilled in the refrigerator.
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Nice flavor. I forgot about this until two days later and the flavors were very nice. Can see making this again for a dinner party. Very easy to prepare.
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loved the recipe but didn’t like the cooking part. I think it should be fresh tasting if it is going to be a brushetta. I add the garlic, parmesan and olive oil to the food prossessor and made a pesto, then added then sundried tomatoes and gave it a course chop spread that on the bread and then added the fresh chopped tomatoes and garnished with a chiffonade of basil.
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I made this raw and served it in endive leaves, and it was very good. I liked the use of the sun-dried tomatoes (I used fresh rather than oil-packed)–they added a nice texture. The arugula flavor didn’t come through quite as much as I’d hoped, though. Next time, I’ll add more and mix in some fresh basil.
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I ended up combining others ideas for this recipe. 1st off I halved it. 2ndly I parboiled the tomatoes for 3 minutes. Put everything in the food processor and pulsed til it was chopped. Didn’t cook it anymore. Made crostini out of the French bread. After about 3 hrs I drained the bruschetta and served it on the crostini–delicious. Probably used more arugula but I didn’t measure it. Also my garlic were huge! Yum!!
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Skipped the sundried tomatoes and doubled the arugula. Came out perfect!
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This is about a 3+, but it’s too much work for an OK recipe. The bruschetta topping sold at Trader Joe’s is every bit as good, and factoring in all the time this takes, cheaper.
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Refreshing! It was so nice to have a light, healthy and refreshing option at the holiday party. Even though it wasn’t the first thing to go people appreciated having something a bit more healthy.
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This was delicious – used grape tomatoes and quartered them, then added garlic immediately to oil. Highly recommend.
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This is a great recipe. I did add a little balsamic vinegar. My family loved it!!
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