Arugula and plum tomato sauce is a versatile and flavorful sauce that can be used to enhance a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, this sauce is sure to please. With its vibrant color and fresh, tangy flavor, arugula and plum tomato sauce is sure to become a favorite in your kitchen. So gather your ingredients and let's get started!
Here are our top 10 tried and tested recipes!
PASTA WITH ARUGULA AND PLUM TOMATOES
Provided by Jamie Elizabeth Flick
Categories Milk/Cream Cheese Dairy Leafy Green Pasta Tomato Quick & Easy Parmesan Arugula Summer Noodle Simmer Bon Appétit New York
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
- Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.
ARUGULA WITH GRILLED PLUMS
Steps:
- Halve and pit 3 plums; toss with 1/2 tablespoon olive oil and a pinch each ofcinnamon, salt and pepper. Grill over medium-high heat, turning, until softened and charred in spots, about 5 minutes. Cut into wedges; toss with 6 cups baby arugula, 1/4 cup chopped chives, another pinch of cinnamon, 1/2 tablespoon lemon juice and 2 tablespoons olive oil. Season with salt and pepper.
Nutrition Facts : Calories 107 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 81 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 1 grams, Sugar 6 grams
FRESH PLUM TOMATO SAUCE
Steps:
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
ARUGULA-TOMATO TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones
Time 5m
Yield Topping for four pizzas
Number Of Ingredients 6
Steps:
- Toss the arugula, tomatoes, lemon juice and olive oil together. Season with salt and pepper. Use on feta-herb crust.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 353 milligrams, Sugar 4 grams
JEN'S TOMATO ARUGULA BRUSCHETTA
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.
Provided by Esmee Williams
Categories Appetizers and Snacks Bruschetta Recipes
Time 4h30m
Yield 32
Number Of Ingredients 8
Steps:
- 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 : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
ARUGULA AND TOMATOES
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash and trim arugula; dry.
- Wash, trim and cut tomato into small wedges.
- In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 5 grams, TransFat 0 grams
ARUGULA SALAD WITH TOMATOES
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g
LINGUINE WITH UNCOOKED TOMATO, ARUGULA, AND OLIVE SAUCE
Steps:
- In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.
ARUGULA AND PLUM TOMATO SAUCE
Make and share this Arugula and Plum Tomato Sauce recipe from Food.com.
Provided by dicentra
Categories Greens
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in a medium skillet over low heat; stir in the garlic; saute 1 minute.
- Add the tomatoes and heat to boiling, about 5 minutes.
- Stir in the arugula and simmer, stirring, until wilted and sauce is slightly reduced, about 3 minutes.
- Season with salt and pepper. Toss hot pasta with the sauce.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 239.6, Fat 25.2, SaturatedFat 9.2, Cholesterol 30.5, Sodium 86.8, Carbohydrate 4, Fiber 1.1, Sugar 2.4, Protein 1
Tips:
- Choose ripe, flavorful tomatoes. The quality of your tomatoes will greatly impact the flavor of your sauce. Look for tomatoes that are deep red and have a firm, smooth texture.
- Use fresh arugula. Arugula has a peppery flavor that adds a nice contrast to the sweetness of the tomatoes. If you can't find fresh arugula, you can use baby spinach or kale.
- Don't overcook the sauce. The sauce should only be simmered for a short time, just until the tomatoes have softened and the flavors have melded together. Overcooking the sauce will make it bland.
- Serve the sauce immediately. The sauce is best served fresh, over your favorite pasta or vegetables.
Conclusion:
This arugula and plum tomato sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner party. The sauce is also a great way to use up leftover tomatoes from your garden.
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