Indonesian Tomato Slices
List of Ingredients
Prep time: 5-10 minutes
4-5 medium sized firm, ripe tomatoes
3 stalks fresh lemongrass*, peeled and chopped fine
¼ cup pickled ginger*, chopped
2 tablespoons cider vinegar
1 tablespoon white sugar
3 tablespoons lemon juice
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
*Fresh lemongrass is available at many supermarkets and natural foods stores in the produce section or in Asian markets. Dried lemongrass may be reconstituted by soaking it in boiling water for 30 minutes, but the dish will taste very different.
* Pickled ginger is available at natural foods stores or Asian markets. It can easily be made at home.
Recipe
Method
Core the tomatoes and slice about 1/2-inch thick. Arrange the slices in whatever bowl you will be serving them, preferably glass or ceramic. The bowl should be shallow and wide with enough room at the top for another 1/2 cup of liquid (or so) that will come out of the tomatoes. Trim the lemongrass down to the soft white inner core at the bottom of the stalk before chopping. In a mortar and pestle (or a small food processor) work the lemongrass and ginger together until they are nearly a paste. Whisk the paste into the acids and seasonings and pour over the tomato slices. Refrigerate until just before serving. Tilt the bowl and with a large spoon ladle some of the juices over the top slices.
These tomatoes are still delicious the next day, just a little more delicate. They are equally wonderful served with steamed fish — use the tops from the lemongrass for lining the steamer basket you will be cooking the fish in.
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