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Tomato + Indonesia: Tomato Nasi Goreng

Ease of Preparation: Easy

Yield: serves 4, as a main with extra dried tomatoes

Ingredients:

Oven-Dried Tomatoes:

Tomato Nasi Goreng

To Garnish:

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.