Oven-Roasted Roma Tomato Carpaccio with Balsamumm
- Notes Gourmandes
- Jul 5, 2019
- 1 min read
Updated: Aug 22
Prep time: 10 min + 10 min rest / Cook time: 3 h / Servings: 2
This slow oven-roasted Roma tomato carpaccio is finished with a dressing made from its cooking juices and topped with Parmigiano Reggiano shavings. A simple recipe, yet incredibly flavorful and elegant.
Ingredients
2 lbs (900 g) ripe Roma tomatoes, halved
¼ cup (60 g) extra virgin olive oil
8 garlic cloves, smashed
2 tbsp red wine vinegar
3 dried bay leaves
A few sprigs fresh thyme
Parmigiano Reggiano shavings, to taste
Balsamumm Original, to taste
Fleur de sel & freshly ground pepper, to taste
Preparation
Preheat oven to 225 °F (110 °C).
Cut tomatoes into quarters and place on a baking sheet lined with foil. Add garlic, thyme, bay leaves, fleur de sel, pepper, and drizzle with olive oil. Roast slowly for 3 h.
Remove from oven, let cool 10 min. Transfer the cooking liquid to a small bowl, add red wine vinegar and mix well.
Peel off tomato skins and arrange the flesh on a serving plate. Top with Parmigiano shavings, drizzle with vinaigrette and Balsamumm Original. Serve and enjoy!
