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Oven roasted roma tomato Carpaccio with Balsamumm

Preparation: 10 min. + 10 min. wait / Cooking: 3h / Servings: 2

This oven roasted Roma tomato carpaccio is served with a dressing made from its cooking juices and Parmigiano Reggiano slivers, this recipe is quite simple but extraordinary delicious.


2 pound (900 g) fresh ripe Roma cut in 2

¼ cup (60g) extra virgin olive oil

8 clove garlic, smashed

2 tbsp. red wine vinegar

3 dry Bay leaves

Few springs fresh thyme

Parmesan slivers to taste

Balsamumm original to taste

Fleur de sel & fresh pepper to taste


Preheat oven to 225 ° F. Remove the tomato flesh halves. Cut in 2, you want quarters, and place on an oven pan lined with aluminum paper. Add the garlic, thyme, Bay leaves, fleur de sel and pepper to taste and olive oil and bake at 225 ˚F for 3 hours.

Remove from oven and let cool 10 minutes. Transfer tomato cooking liquid in a small bowl, add red wine vinegar and mix well. Remove tomato skins and place tomato flesh on a serving plate.

Add parmesan slivers, drizzle with a little vinaigrette and Balsamumm to taste, serve and enjoy.

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