Jen's Tomato Arugula Bruschetta

1. 1

   Bring 4 quarts of water to a boil in a large saucepan.

2. 2

   Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins.

3. 3

   Drain, rinse with cold water, then peel, core, seed, and coarsely chop.

4. 4

   Heat the olive oil in a large skillet over medium heat.

5. 5

   Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.

6. 6

   Stir in the garlic and cook for 5 minutes.

7. 7

   Stir the arugula into the mixture, then remove the skillet from the heat.

8. 8

   Transfer the mixture to a large bowl.

9. 9

   Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture.

10. 10

    Cover and chill in the refrigerator for approximately 4 hours before serving.

• Calories 65.41 kcal Low Source
• Protein 0.9 g Low Source
• Carbs 8.91 g Moderate
• Total Fat 2.57 g Low Source
• Saturated Fat 0.42 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.51 mg Low Source
• Sodium 21.05 mg Low Source
• Fiber 0.67 g Low Source
• Sugar 1.44 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 127.6 mg Low Source
• Iron 0.28 mg Low Source
• Potassium 72.37 mg Low Source
• Vitamin A 110.31 mcg_rae Moderate
• Vitamin C 25.22 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄