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.
Made it vegetarian.
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. - 29 Sep 2008
Altered ingredient amounts.
Skipped the sundried tomatoes and doubled the rocket. Came out perfect! - 29 Sep 2008
I like the flavour 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 rocket - 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 frypan; however, after chilling in the refrigerator for about 10 hours, it was perfect. - 29 Sep 2008