Plump tomato wedges sit in their own juice, with white and green scallion parts held separately.
Step 1 of 5
01Tomato Egg Stir-Fry
Cut tomatoes without losing their juice
Core each tomato and cut it into eight bite-size wedges, roughly 2–3 cm. Keep every seed and drop of juice. Separate the scallion whites from the greens. Peeling is optional; for thick-skinned tomatoes, score, blanch for 30 seconds, chill, and peel before cutting.