Nick's Extra Virgin Tomatoes

1 large bowl

10 large tomatoes – halved and seeded

2 cups extra-virgin olive oil

1 Tbsp fennel seeds

2 Tbsp black pepper

2 cloves garlic – chopped

1 cup onions – minced

1 cup dry white wine

3 cups Prosciutto – chopped into large pieces

White wine

Fancy breads

In a large bowl, combine tomatoes, extra-virgin olive oil, fennel seeds and black pepper. Stir the mixture thoroughly and then blend garlic, onions and dry white wine into the mixture. Lastly, while stirring, blend 2 cups of Prosciutto into the mixture. Chill the tomato mixture for 1 hour before serving with white wine and fancy breads.