Two clearly different tomato cuts are ready, with every seed and drop of juice retained and the aromatics separated by use.
Step 1 of 7
01Chinese Tomato Beef Stew
Peel, split, and stage the produce
Score a shallow X in each tomato. Use about 1 L of the measured boiling water to cover them for 30–45 seconds, then cool under cold running water and peel. Discard the tomato-blanch water. Core without discarding seeds or juice. Finely chop roughly 800 g and cut the remaining 400 g into 3 cm wedges. Finely chop the onion and garlic. Divide the ginger: slice half and finely chop half. Cut two scallions into thirds for blanching; slice the remaining whites and reserve all greens for serving.