Creamy Tomatoes

Ingredients:
9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG (optional)

Directions:
1. Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside.
2. Mix the milk, MSG, salt, and cornflour into a thick sauce.
3. Bring 5 oz (150 ml) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, stirring, until the sauce thickens. S
prinkle with the chicken fat and serve.

From Nicholas Zou