Roasted Tomato Carpaccio

When I serve our traditional Carpaccio there is always a lot of sauce, arugula and parmesan left-over. Also, there are more than a few guests that either don’t eat raw meat or don’t eat it all. In the winter months when tomatoes are not up to par, I roast Roma tomatoes at a low temperature for many hours and dress them the same way I do the beef so there is choice for everyone. I like to serve this as a standing appetizer that people can dive into when they are taking their first sips and getting comfortable.

Ingredients

• 4 pounds of Roma tomatoes, halved
• 1 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon fresh thyme leaves, chopped
• 1 tablespoon of chimichurri rub or you can substitute with dried oregano
• 3 garlic cloves
• 1 shallot
• 2 extra large egg yokes at room tempertatue 
• 2 tablespoons of anchovy paste
• 3 tablespoons dijon mustard at room temperature 
• 1/2 cup lemon juice
• 1/2 a cup if freshly grated parmesan cheese, also have a hunk to shave for garnishing
• 3/4 cup extra virgin olive oil and 1/4 cup grape-seed oil combined
• 2 tablespoons of mayonnaise 
• 3-4 handfuls of arugula
• 3 tablespoons of capers, drained
• 2 tablespoons of red onion, finely chopped
• Kosher salt and freshly ground pepper to taste
• Crostini

Making It

• Turn the oven to 350 degrees, lay the tomatoes face up on a baking sheet lined with tinfoil, sprinkle the salt, pepper, thyme, chimichurri on top and back for 90 minutes then lower the heat to 225 degrees for 2 hours, remove from oven and let cool, rough chop and place on a platter
• In a blender, add the garlic and shallot then pulse until minced
  Add the yokes, anchovy paste, mustard, lemon juice, mustard, parmesan and turn on to a medium speed, pour in the oils the cover opening, slowly and until fully incorporate, put in a bowl and whisk in the mayonnaise.  You want it to have the consistency of a sauce (you only have to make one batch of the sauce if you are making both the beef and tomato carpaccio)
• Salt and pepper to taste
• Sprinkle some of the sauce on top, toss on the arugula, capers, shards of parmesan (use a peeler) and onion
• Serve at room temperature with crostini and the remaining sauce