Ease of Preparation: Easy
Yield: serves 4, as a main with extra dried tomatoes
Ingredients:
Oven-Dried Tomatoes:
- 2 pounds (950 g) plum tomatoes
- 1 teaspoon (5 ml) salt
- ¼ cup (60 ml) olive oil
Tomato Nasi Goreng
- 1 ½ tablespoons (22.5 ml) vegetable oil, for sauté, plus more as needed
- 2 cloves garlic, thinly sliced
- 1 bird’s eye chili, finely sliced
- 1 yellow onion, finely diced
- 3 ½ ounces (100 g) Oven-Dried Tomatoes (reserve extra for another application)
- 5 cups (1.2 L) day old cooked white rice, cold
- 1 tablespoon (15 ml) kecap manis
- 2 teaspoons (10 ml) tomato paste
- Salt and pepper
To Garnish:
- 4 eggs, cooked sunny side up
- 1 green onion, thinly sliced
- 2 beefsteak tomatoes, cut into wedges
- ½ English cucumber, cut thin on a bias
Method:
For the Oven-Dried Tomatoes:
Preheat oven to 250 F (120 C)
Slice tomatoes in half lengthwise and remove the cores, seeds and pulp with a spoon.
Place the tomatoes in a large bowl, add the salt and olive oil, and toss until well coated.
Lay the tomatoes cut side up on a parchment-lined baking sheet. Bake until shriveled but still plump, about 4 hours.
Cool to room temperature, and reserve until needed. Slice then when ready to use.
For the Tomato Nasi Goreng:
In a large skillet or wok, heat the oil over medium-high heat. Add the garlic and chili and cook, stirring, for 10-15 seconds.
Add the onion and cook for 1 minute, until starting to sear nicely.
Add the Oven-Dried Tomatoes (reserve excess for another application) to the pan and toss to combine. Cook for 30 seconds to 1 minute, or until aromatic and just slightly caramelized.
Add the rice and toss to combine, gently breaking it up with a spoon or spatula.
Drizzle the kecap manis over the rice, then clear a section of the pan and add the tomato paste to it. Drizzle a bit more oil directly over the tomato paste. Allow the paste to cook and caramelize for 1 minute, then stir to combine the contents of the pan.
Season with salt and pepper and cook for 2 more minutes.
To serve:
Divide the rice into serving bowls. Top each bowl with a fried egg and a sprinkle of green onion.
Serve immediately with tomato wedges and cucumbers on the side.
