Tomato is one of my favorite summer vegetables (or technically it’s a fruit), and make a lot of slow-roasted tomatoes for various recipes. One of them is Cold Somen Noodles with Slow-Roasted Tomato, and here is another one! Once you have the slow-roasted tomatoes ready, all you need to do is basically make plain rice with Kamado-san, then top the rice with the slow-roasted tomatoes. You can gently break the tomatoes to mix with the rice. The umami of the tomatoes are so condensed after the long slow roasting, the rice itself doesn’t need any other flavoring or seasoning.
I love it with chopped Japanese herbs and chunky la-yu (recipe is found in my DONABE Cookbook), but commercial la-yu (spicy chili oil) or any hot sauce can work, too.