To peel or not to peel (the tomatoes)
For this dish, you can peel some or all of the tomatoes, or leave them unpeeled. There's not much of a difference in taste, but the texture will be different.
Peeled or partially peeled tomatoes will break down much faster, so you'll get a juicier, saucier dish. You also will have less, or no, tomato peels to chew on, if you or another eater prefers this dish completely soft.
Tomatoes with the peel still on will break down more slowly. You'll probably see more, and bigger, chunks of tomato. If you prefer more of a bite to your food, this may be the version for you.
Meet the helpers: ginger, sugar, and ketchup
If your tomato dishes taste a too little fresh-off-the-vine raw even when you cook them, you may want to spend some more time playing with these surprisingly impactful ingredients.
Daddy Lau uses ginger basically every time he makes something with tomatoes. They're forever partners! The ginger's warmth complements the tartness of the tomatoes.
Sugar is another ingredient that we often pair with tomatoes. The sweetness helps tone down the tartness, so if you have an especially sour tomato, try upping the sugar a bit.
Ketchup may be a funny thing to see in a Chinese recipe. It doesn't even get a spot in those condiment caddies on the table at Chinese restaurants! As a cooking ingredient, though, its acidity is great for brightening up the flavors of your food, and since it's tomato-based, it also amps up the tomato flavor for this dish.