Crispy Rice Pomodoro with Sesame and Soy

• 份量: 4
• 准备时间: 15 mins
• 总时间: 1 hr 25 mins

配料

2 pounds big cherry tomatoes (about 3 heaping pints)

½ pound shallots (about 6 large)

2 fresno chiles

¼ cup olive oil, plus additional for drizzling

2 tablespoons soy sauce

1 ½ teaspoons brown sugar

1 large or 2 small cinnamon sticks

Kosher salt

3 ½ cups cooked, cooled white rice

⅓ cup toasted sesame seeds, plus more for serving

5 tablespoons unsalted butter

步骤

1. Preheat the oven to 425 degrees:

2. Do some prep:

De-stem 2 pounds of cherry tomatoes.

Peel and halve ½ pound of shallots.

Cut a fresno chile in half lengthwise. (If you like more heat, slice up a second.)

3. Make the sauce:

In a large pot, combine the tomatoes, the halved shallots and chile, 3 tablespoons butter, 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 ½ teaspoons brown sugar, and 1 large cinnamon stick. Season to taste with salt and pepper and toss to coat vegetables in the oil and aromatics.

Transfer pot to the oven and roast, uncovered, for 1 hour, until tomatoes are blistered and caramelized. Remove pot from oven, gently fold a few times, and return pot to the oven for an additional 10-20 minutes, until sauce is reduced and viscous, and a spoon dragged across the bottom of the pot leaves a trail. Be sure to pull the pot while there is still a good amount of sauciness left! While a super reduced sauce is delicious in its own right, we’re looking to retain some nice juiciness here. Taste, and season with salt and pepper.

4. Crisp rice and serve:

Warm a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil, swirl to distribute, and add the rice. Mix and fold to give the rice a nice coating in the oil and pat the rice into an even layer. Let crisp, without stirring, until lightly golden and crisp on the bottom, about 7-9 minutes. Don’t be tempted to stir; doing so will impede crispiness! Add the remaining 2 tablespoons of butter and the sesame seeds, fold to combine, and continue cooking for an additional 2-3 minutes, until butter is melted and rice is fragrant and crispy! Serve, with the tomato sauce spooned atop and more sesame seeds.