Creamy Tomatoes, Hangzhou Style

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

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. Sprinkle with the chicken fat and serve.