Ontario Greenhouse Vegetable Growers Collab- Chinese Tomatoes and Eggs...

I am so thrilled to collaborate with Ontario Greenhouse Vegetable Growers (OGVG) in delivering one of my ultimate family favourites- Chinese Tomatoes and Eggs on their recipe web-site. Juicy Ontario greenhouse tomatoes mingle with softly scrambled eggs in this comfort saucy dish that's scrumptious over rice- a classic in Chinese home-style cooking. Plump red vine-ripened tomatoes in the store always seem to beckon me to make this lovely dish 🍅. 

Did you know 63% of the Canadian greenhouses are in Ontario? Of the approximate 220 greenhouses, many are situated around the Leamington, London and Niagara area with bell peppers, cucumbers and tomatoes, the three produce most popularly grown. Being a big advocate and educator on food waste reduction primarily at the consumer level, I am ecstatic to see that greenhouse growers do their part to eliminate waste in the food supply system from the get-grow. See, the controlled greenhouse environment enables them to grow a uniform product that minimizes waste with pest control and natural pollination, and maximizes yield and quality by growing in a nutrient-rich drip irrigation system. Also, majority of the markets are within a one-day drive so produce arrives to customers freshly picked- at their optimum best!  #GreenhouseGrown  #FromOurHousetoYours  #Ontario

They've done their part, so how do we as consumers do ours? #LoveFoodHateWaste

We often waste good food unnecessarily because we buy too much and don't store it correctly.

Classic Chinese Tomato and Eggs on OGVG

BUYING: Select tomatoes that are round, full, feel heavy for their size, and that are free from bruises and blemishes. The skin should be taut and not shrivelled.

Voluptuous round tomatoes means juicy!

KEEP IT FRESH: Never store tomatoes in the refrigerator. Storing tomatoes in the refrigerator can ruin their texture and flavour. Leave tomatoes on-the-vine intact until just before use. This helps maintain their freshness and allows them to fully ripen.

Wash produce right before eating. All produce should always be washed, but it is important to not wash produce too early as moisture sits on it, and can cause decay. Cut it just before cooking or eating.

Tomatoes and eggs- two ingredients on hand that marry harmoniously in this satisfying dish. Ontario greenhouse on-the-vine tomatoes grown February to December means fresh and local at its best almost year round!

Classic Chinese Tomatoes and Eggs over steamed rice, a meal to enjoy any season, any time!

Classic Chinese Tomato and Eggs on OGVG

NOTE: I am honoured to collaborate with Ontario Greenhouse Vegetable Growers @ongreenhouseveg to develop recipes using their products. I love supporting Ontario farmers and growers, and often use local produce in recipe experimentation and home-cooking. The information I share is completely my opinion, as are all my posts.

Further Food For thought: Staggering. Shocking. How does a nation obsessed with eating, eating out, food shows, cookbooks and food sites/blogs waste billions of dollars of good food every year (31 million pounds in Canada which is mainly 50% household waste-- what we buy, not eat, and throw out)?

Waste occurs at various points of the food supply system. There are lots of gaps, according to experts, but the biggest source of waste are households. Consumers can actually make a significant difference just by changing some of the things we do on a daily basis:

* Make a list before you go shopping and sticking to it. Waste comes from overbuying.
* Do not go shopping if you’re hungry or you'll impulse buy.
* Check your cupboards and refrigerator – what do you have and what do you really need? 

* Store your food properly to extend their shelf life. Look up storage tips for specific produce.
* Eat up what you have first rather than what you're in the mood for.
* Be creative and re-purpose leftovers.
* Donate too much food, or if you know you won’t use it.

Imperfect perfectly edible foods-- just eat it already! Check out this thought-provoking film on Food Waste.

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Classic Chinese Tomatoes and Eggs
Makes 4 to 6 servings

3 eggs
sea salt and ground white pepper to taste
2 Tbsp (30 ml) - oil, divided
2 - green onions, cut into 2” pieces
4 - medium Ontario greenhouse on-the-vine tomatoes, large diced
1 tsp (15 ml) - sugar
1 Tbsp (30 ml) – Chinese cooking wine
¾ cup (175 ml) - chicken or vegetable broth, hot
2 tsp (5 g) - cornstarch dissolved in 1-1/2 Tbsp (22 ml) - water
1/2 tsp (2.5 ml) sesame oil (optional)
sliced green onions for garnish

Note: Use dry sherry to substitute for Chinese cooking wine.

Beat eggs; season with a little salt and pepper. Cook in skillet or wok with 1 Tbsp. oil on medium-high heat until cooked. Break the eggs up into pieces. Remove onto serving plate and set aside.

Heat remaining 1 Tbsp. oil in skillet or wok on medium-high heat and add the green onions. Cook for a minute; add tomatoes and sugar. Continue to cook for two minutes until soft and juice is released.

Add cooking wine. Stir tomatoes and cook for one minute. Pour in broth. Cook until sauce is simmering, then add cornstarch mixture; stir to thicken the sauce. Taste and adjust seasoning if necessary.

Place the eggs back into the skillet. Toss and remove onto serving plate. Drizzle with a little sesame oil and garnish with sliced green onions.

Serve over steamed rice.