Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
32
Yield:
4 cups
Ingredients
Directions
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.
Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
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.
Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
Nutrition Facts (per serving)
31
Calories
2g
Fat
3g
Carbs
1g
Protein
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