Jen’s Tomato Arugula Bruschetta

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.

Original recipe makes 4 cups


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

  • PREP

    10 mins

  • COOK

    20 mins


    4 hrs 30 mins


  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.


Calories: 31 kcal
Carbohydrates: 2.6 g
Cholesterol: < 1 mg
Fat: 2.2 g
Fiber: 0.7 g
Protein: 0.9 g
Sodium: 53 mg