What a Restaurateur Wants to Eat on Her Day Off (When She Has One) - WSJ

Peel and prep the tomatoes: Set a medium pot of water to boil over high heat. Gently score an “X” into the skin of each tomato and blanch in boiling water until cut splits open, 1 minute. Use a slotted spoon to transfer tomatoes to a plate or cutting board. Let cool 5 minutes or until cool to the touch. Peel tomatoes and discard skin. Slice tomatoes into 8 wedges each, and set aside.Heat 2 tablespoons oil in a wok or frying pan over medium heat. Once hot, add tomatoes and cook, covered, until soft and jammy, 10 minutes. Add garlic and sugar, and stir to dissolve sugar. Continue cooking until flavors meld, a few minutes.In a separate bowl, beat eggs with 1 tablespoon water and sesame oil. Pour eggs into pan with tomatoes. Sprinkle 1 tablespoon scallions, if using, and ½ teaspoon salt over eggs. Let eggs cook, undisturbed, 2 minutes, then lightly scramble, swirling center of eggs with a chopstick or the handle of a fork, 3 minutes. Once there is no more liquid left in pan, immediately transfer eggs to a serving plate. Garnish with remaining scallions, if using, and serve alongside rice.