Jen's Tomato Arugula Bruschetta

Ingredients

• 1 bunch arugula dried rinsed chopped
• 8 cloves garlic minced
• 1 teaspoon ground pepper black
• 0.3 cup olive oil 
• 3 tablespoons parmesan cheese grated
• 20  roma tomatoes (plum)
• 0.5 teaspoon salt 
• 20  sun-dried tomatoes packed in oil, drained and chopped

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 4 quarts of water to boil in a large saucepan.
2. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins.
3. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
4. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
5. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat.
6. Transfer mixture to a large bowl.
7. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.