3 Unique Recipe: La Bombina

Something fresh from Fresno, a great La Bombina recipe

By The Herb Companion Staff
September/August 1999
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 From Sue Hague, Fresno, California
Serves 10 

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• 64 large cherry tomatoes
• 2 ounces roasted pine nuts
• 1 cup sweet basil leaves
• 8 garlic cloves
• 3 or 4 tablespoons vinegar
• 1 or 2 slices prosciutto
• Salt to taste

1. Preheat oven to 350°F.

2. Roast pine nuts in the oven for 10 minutes or until golden brown. Wash tomatoes and remove stems. Carefully carve out insides and put the filling in a bowl to use later. Place hollow tomatoes on a tray.

3. Mix tomato pulp, roasted pine nuts, basil, garlic, and vinegar in a food processor until finely chopped and mixed. Spoon the mix into tomatoes and add a long “fuse” of prosciutto.
 
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