About This Recipe
Note: First, ferment the tomatoes (this takes 2 or 3 days). You want to use ripe tomatoes, but slightly overripe will work even better. We like to use the Japanese Momotaro tomato because of its lower acidity, which allows us more control to adjust with lemon juice. The cooked rice should be fully cooked but not mush, and rinse it well to remove as much starch as possible (otherwise, the purée will have a gummy texture).
Equipment: Digital scale
- 1¼ lb (565 g) tomatoes, cores removed
- 1 Tbsp plus 1 tsp (20 g) olive oil
- Scant 1/3 cup (50 g) cooked and rinsed jasmine rice
- 1 (10 g) large garlic clove, chopped
- 1½ Tbsp (5 g) chile flakes
- Fresh lemon juice to taste
Step 1Roughly chop the tomatoes. In a food processor, combine the tomatoes with 2% salt by their weight (e.g. 500 g tomatoes, 10 g salt). You should have 500g of tomato mixture.
Step 2Allow the salted tomato mixture to sit at room temperature in a glass container, sealed, for 2 to 3 days. (Give it a stir once a day. Keep the sides on the inside of the jar as clean as possible; you can wipe the sides above the mixture with a paper towel dipped in vodka.) It should smell slightly funky and look a little active with bubbles dancing around.
Step 3In a saucepan over medium heat, add the oil, rice, garlic, and chile flakes and cook until slightly caramelized, about 2 minutes.
Step 4Add the tomato mixture and raise the heat to high. When the mixture comes to a boil, blend everything until smooth. Adjust the acidity with fresh lemon juice to taste, then cool and store in the refrigerator in a covered container for up to 1 week.
Andy Doubrava is executive chef at Slow Burn.