Arugula Salsa Verde

2 plum tomatoes (optional)
1 garlic glove
zest from 1 lemon
3 cups arugula, finely chopped
1/4 cup course bread crumbs
1 tablespoon finely chopped cappers (optional)
1 tablespoon red wine vinegar
3/4 cup extra virgin olive oil, plus more if needed
1/4 cup finely grated parmesan

Mix tomatoes, garlic, zest, bread crumbs, arugula, caper, vinegar in a bowl. With a wooden spoon, slowly pour in the olive oil. Add parmesan cheese. Salt and pepper to taste.