Oven-Roasted Roma Tomato Carpaccio with Balsamumm

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!

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