Ingredients

• 20 romas (plum) tomatoes
• 0.25 cups olive oil
• 0.5 teaspoons 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

Instructions

1. 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. 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. 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. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Nutrition per serving