No Mo La Bomba...this just ain't right....

thebtls

I almost wish I had never tasted it now...I'm addicted and need a fix; Has anyone tried making this from scratch with any semblance of the same taste?

Keep On Eggin'

FlaPoolman

Look at this link by grillin guy http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=942635&catid=1

If I can find it I'll give it a try

Richard Fl

This popped up a few years back.

Antipasto Sauce, Eggplant & Hot Pepper Antipasto Sauce, La Bomba

We are absolutely addicted to "La Bomba" hot antipasto sauce made by Allessia. But it isn't always available, so we looked at the ingredient list and came up with a reasonable facsimile.


INGREDIENTS:
1/4 cup olive oil (more or less)
10 mushrooms, chopped finely
1 red pepper, chopped finely
1 banana pepper, chopped finely
1 carrot, coarsely grated
1 asian eggplant, chopped finely
1 Tbs chili flakes (more or less)
6 canned artichoke hearts, chopped
10 sundried black olives, chopped finely
5 cocktail olives, chopped finely
juice of 1 lemon
salt & pepper




Preparation
1 Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.
2 Add chili flakes, artichoke hearts (get good quality ones), olives and heat through.
3 Add lemon juice, salt and pepper.
4 Pour into a clean glass jar. Pour a little olive oil to cover. Allow the sauce to meld in the refrigerator for a couple of hours before serving. It can be stored in refrigerator for up to a month.
5 This is a wonderful accompaniment to pizza. It is also very good slathered on thick slices of crusty bread.


Recipe Type
Condiment

Recipe Source
Source: Ether Work, 2008/07/29

cookn biker

Tony,
There is still another serving in there.....
When I went to Rome 3 years ago, my bil introduced me to this.



We would add olives and it is terrific!! I brought a bunch back with me. I still have 6 jars. Then soon after I got back La Bomba shows up here. Bomba has a more complex flavor profile.
I keep meaning to try playing with the Rome stuff to mimic Bomba.
Twirl a Canadians chest hair to send you some more... :laugh: :laugh: You'll pay though....oh, you'll pay..

thechief96

I have heard so much about this. Can I ever expect to see it on the west coast?

Di

From http://etherwork.net/ejmtph/recipes/
"We are absolutely addicted to "La Bomba" hot antipasto sauce made by Allessia. But it isn't always available, so we looked at the ingredient list and came up with a reasonable facsimile."


Ingredients
¼ c. olive oil (more or less)
10 mushrooms, chopped finely
1 red pepper, chopped finely
1 banana pepper, chopped finely
1 carrot, coarsely grated
1 asian eggplant, chopped finely
1 Tbsp chili flakes (more or less)
6 canned artichoke hearts, chopped
10 sundried black olives, chopped finely
5 cocktail olives, chopped finely
juice of 1 lemon
salt & pepper
Preparation
Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.
Add chili flakes, artichoke hearts (get good quality ones), olives and heat through.
Add lemon juice, salt and pepper.
Pour into a clean glass jar. Pour a little olive oil to cover. Allow the sauce to meld in the refrigerator for a couple of hours before serving. It can be stored in refrigerator for up to a month.

RRP

I honestly know what you mean as I posted this picture a while back after reaching the bottom of my first jar.


Then after I was able to barter a few jars with Little Steven in Canada I had to hire expensive security team to protect my investment.