About this recipe:This is a delicious combination of ripe tomatoes, sun-dried tomatoes, Parmesan cheese, garlic and rocket served on slices of toasted crusty bread. Great as a starter or for party nibbles.
20 plum tomatoes
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 cloves garlic, minced
1 (100g) bag wild rocket, chopped
20 sun-dried tomatoes packed in oil, drained and chopped
3 tablespoons freshly grated Parmesan cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Bring 4 litres of water to the boil in a large saucepan. Place the 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 frying pan over medium heat, and add the tomatoes, salt and pepper. Slowly cook and stir for 15 minutes.
Stir in the garlic and cook 5 minutes. Stir the rocket into the mixture, then remove frying pan from heat. Transfer mixture to a large bowl.
Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Use the mixture right away to top thick slices of toasted ciabatta or crusty bread, or refrigerate until ready to use.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.