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
- roma (plum) tomatoes: 20 piece
- olive oil: 0.25 cup
- salt: 0.5 tsp
- ground black pepper: 1 tsp
- garlic: 8 clove (minced)
- bunch arugula - rinsed, dried and: 1 piece (chopped)
- sun-dried tomatoes packed in oil: 20 piece (chopped)
- Parmesan cheese: 3 Tbsp (grated)
Metric Conversion
Stages of cooking
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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.
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Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
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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.
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Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
