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

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
Vegetarian
Gluten-free

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

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Ingredients

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