Good cooks get ideas from other good cooks, and this recipe is no exception. I first had these plush-yet-intense tomatoes in a dish prepared by San Francisco chef Donna Nicoletti, and they have since become a China Moon staple. For giving color and a winning jolt of fresh tomato flavor to a stir-fry, I know of nothing better.
Shop for firm, red Roma tomatoes (also called Italian plum tomatoes) that have a good tomato smell. Count on about 4 hours to dry them to the