Jen's Tomato Arugula Bruschetta

Recipe View 5 mins Prepare the Tomatoes: Bring 4 quarts of water to a rolling boil in a large saucepan. (5 minutes)

Recipe View 2 mins Blanch the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain immediately, and rinse under cold water to stop the cooking process. (2 minutes)

Recipe View 10 mins Peel, core, seed, and coarsely chop the tomatoes. Set aside. (10 minutes)

Recipe View 2 mins Sauté the Tomatoes: Heat the olive oil in a large skillet over medium heat. (2 minutes)

Recipe View 15 mins Add the chopped tomatoes, salt, and pepper. Cook and stir gently, allowing the tomatoes to soften and release their juices, about 15 minutes. (15 minutes)

Recipe View 5 mins Infuse with Garlic: Stir in the minced garlic and continue to cook for another 5 minutes, until the garlic is fragrant and softened. Be careful not to burn the garlic. (5 minutes)

Recipe View 2 mins Wilt the Arugula: Stir the chopped arugula into the tomato mixture. The arugula will wilt quickly from the heat. Remove the skillet from heat. (2 minutes)

Recipe View 5 mins Combine and Chill: Transfer the tomato-arugula mixture to a large bowl. Gently fold in the chopped sun-dried tomatoes and grated Parmesan cheese. (5 minutes)

Recipe View 4 hrs Cover the bowl tightly and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and deepen. (240 minutes)