Buttered Tomatoes with Ginger
Hellooooo! I’m baaaack! I’ve missed you and am happy to return to posting at Sly Rooster with an arsenal of new recipes that I’ve perfected and others that I’m anxious to try–and share if they are worthwhile. I hope that your summer has been spent mostly out of the kitchen so that we can dive back in, together.
If you’re anything like me, you cannot get enough fresh, ripe, summer tomatoes. There is truly nothing like them and I’m not just saying that because they are my desert island food. I’ve been eating tomatoes everyday since returning from our annual trip to Bozeman (as much as Montana has to offer, the state is seriously lacking in the tomato department) and could fill my next five blog posts with various tomato recipes. So the fact that I have whittled the selections down to this Buttered Tomatoes with Ginger should shout something like, “MAKE THIS FOR LUNCH! DON’T EVEN WAIT UNTIL DINNER!”
As the original recipe in Bon Appetit states, this versatile tomato “condiment” can be served on top of rice, pasta, steamed fish, steak, roast chicken or toast, as I enjoyed it, again and again. The flavors marry so beautifully with the warm tomatoes that you just might be tempted to eat it with a spoon. And as you will notice in my purposely unedited photo, the tomatoes yield a nice amount of liquid that will enhance your experience however you choose to enjoy this dish!
So go ahead and treat yourself to some warm tomato goodness and while your at it, share Sly Rooster with a couple of friends. Ask them to follow and help spread the word about the carefully curated, family-friendly recipes they’ll find over here. Thanks and enjoy!
Buttered Tomatoes with Ginger
- 4 Tbls unsalted butter
- 1 1-inch piece ginger, peeled, cut into thin matchsticks
- 4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
- 1½ lbs tomatoes, cut into 1-inch pieces (about 4 cups)
- 2 Tbls plus 1½ teaspoons white or regular soy sauce
- Kosher salt
- Toasted bread slices, for serving
- Heat butter in a large skillet over medium.
- As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes.
- Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes.
- Add soy sauce and toss to combine.
- Taste and season with salt, if needed.
- Top with scallion greens.
- Serve over toasted bread.
- These tomatoes can also be served over pasta, rice, fish, steak, chicken or eaten with a spoon!