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.


  • 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

2 comments on “Roasted Tomato Carpaccio

  1. Pingback: Spring Sunday Supper – Cooking Conveniently and with Purpose #LPBcooks

  2. Pingback: A Washington Dinner Party – Cooking Conveniently and with Purpose #LPBcooks

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