Jen's Tomato Arugula Bruschetta Recipe -
Jen's Tomato Arugula Bruschetta Recipe
  • READY IN 4+ hrs

Jen's Tomato Arugula Bruschetta

Recipe by  

"This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    4 hrs 30 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I have prepared this recipe twice -- once in the summer and once in the winter. I have learned that for best results use ripe, fresh tomatoes from the vine. If your tomatoes have no flavor than this appetizer will suffer.

Most Helpful Critical Review
Jul 27, 2009

This is about a 3+, but it's too much work for an OK recipe. The bruschetta topping sold at Trader Joe's is every bit as good, and factoring in all the time this takes, cheaper.

Jan 25, 2004

This is delicious! I cut this recipe down to 4-5 servings. I used 3 plum tomatoes, 2 tablespoons olive oil, 1 large clove garlic, 3 sun-dried tomatoes, small amount of chopped arugula, ground black pepper to taste and 1 tablespoon of grated cheese. This was so good, we ate it right out of the skillet served on french bread. I will make this again and next time I will try it chilled in the refrigerator.

Jan 25, 2004

I like the flavor of this bruschetta, although it's just a bit sweeter than I would prefer due to the sun-dried tomatoes. Also, I was a bit conservative with the arugula - I recommend using a lot! I was worried there would be too much liquid, even after I drained the tomatoes before tossing them into the skillet; however, after chilling in the refrigerator for about 10 hours, it was perfect.

Jun 23, 2006

loved the recipe but didn't like the cooking part. I think it should be fresh tasting if it is going to be a brushetta. I add the garlic, parmesan and olive oil to the food prossessor and made a pesto, then added then sundried tomatoes and gave it a course chop spread that on the bread and then added the fresh chopped tomatoes and garnished with a chiffonade of basil.

Jul 06, 2008

Skipped the sundried tomatoes and doubled the arugula. Came out perfect!

Dec 28, 2009

Refreshing! It was so nice to have a light, healthy and refreshing option at the holiday party. Even though it wasn't the first thing to go people appreciated having something a bit more healthy.

Feb 06, 2007

I made this raw and served it in endive leaves, and it was very good. I liked the use of the sun-dried tomatoes (I used fresh rather than oil-packed)--they added a nice texture. The arugula flavor didn't come through quite as much as I'd hoped, though. Next time, I'll add more and mix in some fresh basil.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 31 kcal
  • 2%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Double Tomato Bruschetta

Make this easy, flavorful bruschetta appetizer.

Chicken and Sun-Dried Tomato Bruschetta

Grilled chicken is tossed with spinach, feta, and tomatoes and served on toasts.

How to Make Roasted Tomato Sauce

See how to make roasted tomato sauce served with goat cheese and pasta.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States