Tomato, Arugula Provencal

2 lrg cans of diced tomatoes, drained
1/4 cup olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
3 tbsp freshly grated parmesan cheese
6 cloves garlic, minced
1 large bunch arugula, well rinsed and patted dry
15 sun-dried tomatoes, coarsely chopped

Heat oil in a large skillet. Add the chopped tomatoes, salt, and pepper. Simmer over medium heat for 10-15 minutes. Add the garlic, and cook another 45 minutes. Then add the arugula, mix thoroughly and remove from the heat.

Add the sun dried tomatoes and parmesancheese to the mixture, and gently fold together. Let the mixture, rest, covered in the fridge for at least 4 hours before serving. Makes approx. 4 cups.

This sauce makes a perfect topping for pizza or pasta.