Tomato and Arugula Bruschetta

Follow our step-by-step guide on how to make Tomato and Arugula Bruschetta.

1. Step 1

   Start by bringing 4 quarts of water to a vigorous boil in a spacious saucepan.

2. Step 2

   Gently immerse the roma tomatoes into the bubbling water and blanch them for about a minute to loosen their skins.

3. Step 3

   Once the time is up, drain the tomatoes and rinse them under cold water to halt the cooking process.

4. Step 4

   When they are cool enough to handle, peel off the skins, core, seed, and coarsely chop the tomatoes.

5. Step 5

   In a large skillet, warm the olive oil over medium heat.

6. Step 6

   Add the chopped tomatoes along with a sprinkle of salt and pepper, stirring occasionally for around 15 minutes until the tomatoes soften and release their juices.

7. Step 7

   Next, introduce the minced garlic and let it mingle with the mixture for an additional 5 minutes, allowing the flavors to harmonize beautifully.

8. Step 8

   After that, fold in the fresh arugula and remove the skillet from the heat.

9. Step 9

   Transfer this vibrant tomato and arugula blend to a large bowl.

10. Step 10

    Gently incorporate the chopped sun-dried tomatoes and a generous amount of grated Parmesan cheese, mixing until everything is well combined.

11. Step 11

    To truly elevate the flavors, cover the bowl and let the bruschetta mixture chill in the refrigerator for about 4 hours before serving.

12. Step 12

    This waiting period allows the ingredients to meld together, creating a delightful burst of taste in every bite.

13. Step 13

    Enjoy this refreshing dish as a perfect appetizer or a flavorful topping for your favorite bread.