Tomato Arugula Provencal

Name: Tomato Arugula Provencal
Yield: 4 cups
Ingredients: ¼ cup extra virgin olive oil; 20 ripe plum tomatoes; 3 tablespoons freshly grated Parmesan cheese; 15 sun-dried tomatoes (packed in oil), drained and coarsely chopped; 15 sun-dried tomatoes (packed in oil), drained and coarsely chopped; 1 large bunch arugula, well rinsed and patted dry, stems removed and leaves coarsely chopped (about 2 cups); 1 large bunch arugula, well rinsed and patted dry, stems removed and leaves coarsely chopped (about 2 cups); 8 cloves garlic, finely minced; 1 teaspoon freshly ground black pepper; ¼ teaspoon salt

Preparation info

4 cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This robust combination is a perfect topping for pizza, pasta, small puff-tart hors d’oeuvres, or just spread on crusty toasted French bread.

Ingredients

20 ripe plum tomatoes
¼ cup extra virgin olive oil
¼ teaspoon

Starter
Gluten-free
Vegetarian

Method

Bring 4 quarts of water to a boil in a large pot. Drop the tomatoes into the water and leave for 20 seconds. Then drain and cool under cold water. Peel, core, and seed the tomatoes, and coarsely chop.
Heat the oil in a large skillet. Add the chopped tomatoes, salt, and pepper. Simmer over medium heat for 15 minutes. Add the garlic, and cook another 5 minutes. T