AKA Bomba Bruschetta Mix. A gift that keeps giving. This classic Italian appetizer topping goes well with so much. The recipe has a generous amount of Pompeian Balsamic Vinegar and Star Extra Virgin Olive Oil which creates a tasty balsamic vinaigrette you can use on salads or for dipping. Enjoy!
10 to 12 each uniformed diced medium Roma Tomatoes
1 each half pint small diced Red Onion
1 each half pint chopped fresh Basil
2 each table spoons minced Garlic
1 each table spoon McCormick Pure Ground Black Pepper
1/2 each teaspoon Morton Kosher Salt
3 each shot glasses Pompeian Balsamic Vinegar
4 each shot glasses Star Extra Virgin Olive Oil
Start off as always washing your hands with medium hot water and soap. Rinse off the fresh Basil and Roma Tomatoes set aside and allow to drain. Dice 1/4 inch by 1/4 inch Red Onion approximately half of a large red onion will make one half pint glass. Take each Roma tomato slice the top end off a half inch from the top (you can discard the tops of the tomatoes). Cut in half long ways each tomato then cut each half four slices length wise and five across (an example of this cut is below). Place the uniformed diced tomatoes in a stainless steel mixing bowl and add the diced red onion on top of the tomatoes. Chop the basil and place in mixing bowl (an example of how to properly cut basil is below). Then add 2 table spoons minced Garlic, 1 table spoon McCormick Pure Ground Black Pepper, 1/2 teaspoon Morton Kosher Salt, 3 shot glasses Pompeian Balsamic Vinegar and 4 shot glasses of Star Extra Virgin Olive Oil. Mix the content until blended well and let stand for 15 to 20 minutes before serving.
Rolling the Basil. Take an ample sprig as pictured below or remove the leafs from the stems. With a twisting or rolling motion bundle the fresh basil and slice to the thickness you prefer. I personally slice my basil thicker rather then thinner but thats my own preference.
Dicing the Romas. The Bomba Bruschetta Mix or my Papas Popping Pico de Gallo call for a uniformed dice cut of Roma tomatoes. Slice off the top of the tomato a half inch from the top then cut each in half. With the flat side facing down cut each half four slices length wise and five slices across. If you prefer not to throw out the tops you can use them by cutting around the stem knob or use a tomato corer to dig out the top. But as it always seems there's never a tomato corer around when you need one.
Recipes makes 4 to 8 servings depending on its application. The Bomba mix holds well in your refrigerator for up to 3 days. An example of one of the many uses for this mix below. A fantastic starter dish certain to impress anyone.
Bomba Bruschetta with Cheezzy Parmesan Bread